Frozen Pumpkin Dessert 10 Oct 11

2 cups crushed graham crackers
1/3 cup brown sugar
6 TBSP melted butter

Mix together and reserve 1/2 cup for the top. Pat the rest into a 9×13 inch pan.

1-1/2 cups pumpkin
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

Mix all together in a medium kettle and bring to a slow boil, stirring constantly. Remove from heat and let cool. After cooling, mix with 2 quarts softened vanilla ice cream. Pour over graham cracker crust, sprinkle remaining crumbs, cover and place in freezer.