Ingredients
1/4 C. sugar
1/8 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3-1/2 c. melted butter
1 quart vanilla ice cream
1 cup canned pumpkin
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
Combine cracker crumbs with remaining ingredients. When well blended press into a buttered 9 inch pie pan. Chill until firm.
Stir ice cream to soften. Add pumpkin and remaining ingredients and mix until smooth. Pour into graham cracker crust. Freeze 4-5 hours.
