1 c. canned pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 qt. vanilla ice cream
1 graham cracker pie crust

Combine first 6 ingredients. Stir ice cream to soften, then fold into pumpkin mixture. Spoon into crust and freeze firm. Garnish with sliced pecans arranged in a swirl.