Pumpkin Ice Cream Squares

Kathryn Robinson
Buhler, Kansas

1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1/4 c. butter or margarine, melted
1 sm. can solid pack pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 qt. vanilla ice cream, softened

Mix crumbs with sugar and butter.  Press into bottom of 9X9 pan.  Combine pumpkin with brown sugar, salt, cinnamon, ginger and cloves.  Fold in softened ice cream.  Pour into crumb lined pan.  Cover. Freeze.  Cut 20 minutes before serving.  If desired, top with whipped topping and pecans.

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