Pumpkin Ice Cream Pie

Crust
11/3 cup graham cracker crumbs
1/3 cup brown sugar
1/3 cup barely melted margarine

Mix above ingredients and press into two 8 inch pie tins. Save a couple of tablespoons to sprinkle over top

Filling
1 cup canned pumpkin ( not pie filling) 1/2 tsp salt
1/2 cup brown sugar 1/2 tsp ginger
1/2 teaspoon cinnamon 1/4 tsp nutmeg
1quart vanilla ice cream

Soften ice cream until it can be mixed with other ingredients. Pour into the prepared pie crusts, sprinkle with remaining crumbs and freeze. Take out of freezer a few minutes before serving. I once used commercially prepared crusts but did not like the results as they were still frozen when the filling was ready. Enjoy.