1 9" graham cracker pie crust
1 c. canned pumpkin
1/2 c. brown sugar
1 tbsp. pumpkin pie spice
1 qt. vanilla ice cream, softened (Bryer's is best!)
Whipping cream & pecan halves

Put graham cracker crust in freezer to chill. Blend together pumpkin, sugar, salt and pumpkin pie spice. Fold in softened ice cream. Fill crust and place in freezer to refreeze. Make a border around edge with whipped cream. Garnish with pecan halves if desired.