FILLING:

1 c. pumpkin
1 c. sugar
1/4 c. brown sugar
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Mix above together. Fold in 1 cup cream whipped or 1 small container of Cool Whip. Place graham cracker crust in the bottom of a 9x13 inch pan. Add 1 inch layer of ice cream. Cut a half gallon box of vanilla ice cream into 1-inch slices. Arrange these slices on top of crust. Add the pumpkin filling and freeze.