1/2 c. brown sugar
4 tsp. unflavored gelatin
1 tsp. instant coffee
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. boiling water
1 pint vanilla ice cream
1 c. pumpkin
1 (9-inch) graham cracker crust

Blend brown sugar, gelatin, coffee, and spices in mixing bowl; add boiling water and stir to dissolve. Add ice cream by spoonfuls, stirring until smooth. Stir in pumpkin. Chill until mixture mounds when spooned, about 5 minutes. Spoon into crust; chill until firm.