1 c. cooked canned pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 qt. vanilla ice cream
2 graham cracker crusts (or use graham crackers crumbled in paper cups for individual helpings)

Leave ice cream out to soften. Mix pumpkin, brown sugar, salt, and cinnamon in a bowl. Stir in the ice cream. Mix everything until it gets nice and smooth and creamy. Pour into pie crusts, or paper cups. Put into freezer at least 3 hours or overnight. Top with creamy topping.