Crust: 1 1/2 c Graham cracker crumbs

1/4 c Sugar; granulated

1/2 c Butter; melted

Filling: 1 cn Pumpkin puree 14 oz or:

1 3/4 c Pumpkin puree homemade

2 c Ice cream; vanilla or maple

1/4 t Nutmeg; ground

1/2 t Cinnamon; ground

1/2 t Ginger; ground

Preheat oven to 375F. Combine crust ingredients in bowl and mix well. Set aside 1/4 cup for topping. Pat remaining mixture into 9" round pie pan or oven proof dish. Bake 10 minutes. Cool. Mix together all filling ingredients (ice cream should be softened) with fork or large spoon. Turn into cooled pie shell; smooth top with knife. Sprinkle reserved crumbs mixture on top. Freeze till firm, at least 2 hours. Remove from freezer about 15 minutes before serving. Less filling than pumpkin pie