from "Don't Panic - Dinner's in the Freezer" book
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 for 10 minutes. Remove from oven and cool.
2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
1/2 gal. vanilla ice cream, softened
(or omit pecans and use an ice cream with nuts already included)
In a large bowl, combine pumpkin, sugar, salt, spices, and nuts. Fold ice cream into pumpkin mixture. Pour pumkin mixture into pan. Seal top of pan with plastic rap, then foil. Freezer until firm.
Remove from freezer about 15 minutes before serving. Cut into squares and serve.