Frozen Pumpkin Dessert

2 cups graham cracker crumbs
½ cup butter, melted
¼ cup sugar
2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
½ tsp. nutmeg
½ gal. vanilla or nut ice cream, softened

Mix first three ingredients for graham cracker crust. Pat into 9x13 pan. Bake at 375°F for 10 minutes. Remove from oven and cool.

In a large bowl, combine pumpkin, sugar, salt, and spices. Fold ice cream into pumpkin mixture. Pour pumpkin mixture into pan. Seal top of pan with plastic wrap, then foil. Freeze until firm.

Remove from freezer about 15 minutes before serving. Cut into squares and serve.

Yield: 24 servings