Frosty Pumpkin Squares

1 qt (4 c.) vanilla ice cream
1 1/4 c. graham cracker crumbs (about 16 squares)
1/4 c. butter or margarine, melted
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg

Let ice cream stand at room temperature for 30-45 minutes to soften.

Meanwhile, in a small bowl, mix cracker crumbs and butter.  Reserve 2-3 Tbsp. crumb mixture.

In ungreased 8 or 9-inch square pan, press remaining crumb mixture firmly and evenly over the bottom.

In a large bowl, beat remaining ingredients with wire whisk until well blended.  Stir in ice cream with spoon.  Spread over the crumb mixture in pan.  Sprinkle reserved crumb mixture over top.

Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm.  Then cover and return to freezer until serving time.  Let stand at room temperature 15-20 minutes before cutting.

It is recommended to cut 3 rows by 3 columns.  Store in freezer.

You can make them up to 2 weeks in advance.