Ingredients

CRUST

 2 cups Graham cracker crumbs

 ½ cup melted butter

FILLING

 ½ gallon vanilla ice cream, slightly softened

 2 cups pumpkin

 1 cup brown sugar

 ¼ teaspoon nutmeg

 ½ teaspoon cinnamon

 ¼ teaspoon ginger

 ¼ teaspoon cloves

 ¼ teaspoon salt

Method

1. Pat crust mixture into 9×13″ pan and bake 5-10 minutes at 325 degrees. Cool.

2. Mix filling together with mixer and pour over crust.

3. Freeze until set.