1 ¼ cup graham cracker crumbs (about 16 squares)
¼ cup margarine, melted
1 cup canned pumpkin
½ cup packed brown sugar
½ tsp. salt
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
1 quart vanilla ice cream, softened

Mix cracker crumbs and margarine. Reserve 2–3 Tablespoons crumb mixture, press remaining mixture in ungreased baking pan 8x8x2 or 9x9x2 inches.

Beat pumpkin, brown sugar, salt and spices until well blended. Stir in ice cream. Pour in to pan, sprinkle with reserved crumb mixture. Freeze until firm, about 4 hours. Remove from freezer 10 to 15 minutes before serving. Serves 9 people.