Ingredients:

Crust:
1-1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
Filling:
1/2 c. brown sugar
1 16-oz. can solid pack pumpkin
1/2 tsp. salt

3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 tsp. vanilla
1 quart vanilla ice cream, softened
whipped cream & toasted coconut if desired

Directions:

Crust:
Mix graham cracker crumbs with 1/4 cup sugar & melted butter.  
Press into the bottom of a 9-inch square pan.
Filling:
Combine pumpkin with brown sugar, salt & spices.  
Fold ice cream into pumpkin mixture.  
Pour into the crumb lined pan.  Cover pan with foil.
Freeze till firm. Let stand on countertop 20 minutes before cutting into squares & serving.  
Garnish each square with whipped cream & toasted coconut if desired.  
Return unused dessert to freezer.  Yield:  9 3 inch servings.