1 c. canned or fresh pumpkin
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 qt. vanilla ice cream or custard from Dairy Bar

Mix sugar, pumpkin, spices until sugar is dissolved. Add ice cream that has been softened. Mix thoroughly. Pour into 2 graham cracker crust pie dishes. Wrap and freeze. You can also use a 13x9 inch pan, cutting in squares.