3 c. cinnamon graham cracker crumbs
1/2 c. sugar
1/2 c. butter, melted
2 c. pumpkin
2 qts. vanilla ice cream
3/4 c. brown sugar
1/2 tsp. salt
2 or 3 tsp. pumpkin pie spice

Mix crumbs, sugar and butter. Press into 9 x 13-inch pan. Combine pumpkin, brown sugar, salt and spices in large bowl. Fold in softened ice cream. Blend and pour over crumb crust; cover and freeze until firm. Cut into squares and top with whipped topping. Keeps in freezer well.