1 1/2 c. graham cracker crumbs
1/2 c. melted butter
1/4 c. sugar
1 c. pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 qt. vanilla ice cream
1/2 c. chopped nuts

Mix together crumbs, butter and sugar. Press firmly into buttered 9 x 13 pan. Chill 45 minutes. Combine pumpkin, brown sugar, salt, and spices. Stir ice cream to soften and then fold into pumpkin mixture. Pour into pan. Swirl top and trim with nuts. Freeze until firm. Remove from freezer 20 minutes before serving, for easier cutting.

Nuts may be added to mixture as well as using for a topping.