6 c. Rice Chex, crushed
1/4 and 1/8 tsp. ginger
1/4 and 1/8 c. brown sugar
1 stick butter, melted

Mix and pat into greased 9 x 13 pan. Bake at 350 degrees for 10 minutes; cool. Spread 2 1/4 pints vanilla ice cream over crust; freeze.

Combine 1/4 and 1/8 teaspoon ginger, 1/4 and 1/8 teaspoon salt, 3/4 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1 1/2 teaspoons vanilla, 1 1/2 cups sugar, and 1 1/2 cups pumpkin. Whip 1 1/2 cups whipping cream. Fold into pumpkin mixture. Freeze 6 hours.