1 1/4 c. graham cracker crumbs
1/4 c. butter, melted
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

Mix cracker crumbs with butter. Reserve 3 tablespoons. Press remaining mixture firmly and evenly into bottom of ungreased square pan. Beat pumpkin, sugar and spices until well blended. Stir in ice cream. Pour in pan. Sprinkle with reserved crumbs. Freeze until firm.