1 qt. vanilla ice cream, softened
1 c. pumpkin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon

Bake a graham cracker or gingersnap crust in a 9 x 13 inch pan at 350 degrees for 10 minutes. Spread the above mixed ingredients over the baked crust and put in the freezer.