2 c. graham cracker crumbs
1/2 c. butter, melted
2 tbsp. sugar
1/2 gallon butter pecan ice cream, softened (15 minutes in refrigerator)
1 (16 oz.) can pumpkin
1 c. sugar
1 1/2 tsp. pumpkin pie spice
1 c. whipping cream, whipped

Combine crumbs, butter and sugar, press into 13 x 9 pan. Spread ice cream over crust. Freeze at least 1 hour. Combine pumpkin, sugar and spice. Fold in whipped cream. Pour over ice cream layer. Freeze place in refrigerator 5 minutes before serving. 15 to 18 servings.