1/2 c. brown sugar (sift if lumpy)
1/2 tsp. cinnamon
1 c. pumpkin (solid)
1/4 tsp. nutmeg
1 qt. vanilla ice cream, slightly softened
Graham cracker crust

In a large bowl, stir thoroughly the sugar, cinnamon, nutmeg and pumpkin. Add the ice cream. Beat gently until blended. Place cracker crumbs in a 9 inch pie plate. Spoon in ice cream, mix. Can top with same crumbs. Cover with foil and freeze. To serve, let stand briefly at room temperature.