1 c. canned pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 carton Cool Whip
1/2 tsp. nutmeg
1 qt. vanilla ice cream
1 recipe graham cracker crust
1/2 c. nuts

Combine pumpkin, brown sugar, salt, and spices. Stir ice cream to soften, then fold into pumpkin pie mixture. Spoon into graham cracker crust. Freeze until firm. Top with Cool Whip and nuts.

CRUST:

16 graham crackers
1/4 c. butter, melted
1/2 c. sugar
1/2 tsp. cinnamon

Combine all ingredients, and press into pie pan bottom and sides. Chill for 45 minutes before filling.