1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter
1 (16 oz.) can solid pack pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 qt. vanilla ice cream, softened

Mix crumbs with sugar and butter. Press into bottom of 9-inch springform pan. Combine pumpkin with sugar, salt, and spices. Fold in ice cream. Pour into crumb-lined pan. Cover; freeze until firm. Take out of freezer about 15 minutes before serving; cut. Can top with whipped cream or Cool Whip. Yield 10 servings.