You will need a 9 inch square pan.

CRUMB CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. brown sugar, well packed
1/4 c. melted butter

FILLING:

2 c. (1 can, 16 oz.) pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
Dash cloves
1 qt. softened vanilla ice cream
1 c. heavy cream, whipped
2 tbsp. powdered sugar
1/4 tsp. cinnamon
1/2 c. toasted chopped pecans

1. Mix graham cracker crumbs, 1/4 cup of the brown sugar and melted butter until well blended.

2. Press into bottom of 9 inch square cake pan.

3. In mixing bowl, combine pumpkin, 1/2 cup brown sugar, salt, 1 teaspoon cinnamon, nutmeg and cloves. Fold in softened ice cream.

4. Pour ice cream mixture into crumb lined pan.

5. Cover. Freeze until firm, 2 to 4 hours.

6. Before serving, sweeten whipped cream with the powdered sugar and add 1/4 teaspoon cinnamon. Blend well.

7. Cut frozen dessert into 3 inch squares. Top with whipped cream and toasted pecans.

Tips: This dessert can be made ahead and kept frozen. Remove from freezer 20 minutes before serving to soften slightly.