1 (11 oz. or 11 3/4 oz.) pkg. no bake cheese cake mix
1/4 c. butter, melted
1 qt. butter pecan or vanilla ice cream, softened
3/4 c. milk
3/4 c. canned pumpkin

Combine graham cracker crumbs from mix and butter. Press into cake pan bottom. Spread softened ice cream on the crust. Cover with foil and freeze. In small mixing bowl combine cheese cake mixture and milk and beat at low speed until blended. Add pumpkin. Beat at medium speed 3 minutes. Spread mixture over ice cream layer.