1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. melted butter
2 c. canned pumpkin
1/2 c. brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. cloves
1 qt. vanilla ice cream, softened
Whipped cream
Pecan halves

Combine crumbs with sugar and butter. Press into bottom of 9 inch square pan. Combine pumpkin, brown sugar, salt and spices. Fold in ice cream. Pour into crumb-lined pan. Cover; freeze until firm. Remove from freezer to room temperature, about 10 minutes before serving. Cut into 3 inch squares and top each square with whipped cream and a pecan half.