CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

FILLING:

1 1/2 - 2 c. pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. each ginger, nutmeg & cloves
1 1/2 qts. vanilla ice cream, softened
1/2 c. chopped nuts

Mix crust ingredients and press into a 9"x13" pan. Mix filling ingredients and fold in 1 1/2 quarts vanilla soft ice cream. Top with nuts and freeze.