3 c. crushed graham crackers or ginger snap cookie crumbs
1 c. confectioners' sugar
1/2 c. butter, melted
1 tsp. vanilla
1 (15 oz.) can pumpkin
1 c. brown sugar
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 gallon (2 qts.) vanilla ice cream
1/4 c. chopped pecans, toasted

Combine crumbs, confectioners' sugar, butter, and vanilla. Spread in a 9 x 13 x 2 inch pan. Combine pumpkin, brown sugar, salt, cinnamon, nutmeg, and allspice. Stir in cream to soften. Quickly fold in pumpkin mixture. Spread over crumbs evenly. Top with pecans. Cover and freeze until firm. Before serving, remove from freezer about 10 minutes.