1 1/4 c. graham cracker crumbs
1 qt. vanilla ice cream, softened
1/4 c. butter, melted
1 c. mashed, cooked pumpkin
1/2 c. brown sugar, packed
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger

Mix cracker crumbs and butter. Reserve 2 to 3 tablespoons crumb mixture; press remaining mixture firmly and evenly in ungreased square pan (8 x 8 x 2 inches). Beat pumpkin, sugar, salt and spices until well blended. Stir in ice cream. Pour into pan; sprinkle reserved crumb mixture over top. Freeze until firm, about 4 hours. Remove from freezer 10 to 15 minutes before serving to make cutting easier. Makes 9 servings.