Barb Schaller offered up:

Pumpkin Ice Cream Squares

1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1 can pumpkin (16 oz.)
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream softened
Whipped cream
Pecans

Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
squares about 20 minutes before serving. Top with whipped cream and
pecans, if desired.


Fleece chipped in with

A variation for an unfrozen version: Warm the pumpkin/spices mixture and
then stir in 1 tablespoon gelatin dissolved in 1/4 cup orange juice. Cool to
room temp and then beat in softened ice cream. This should chill for a few
hours but doesn't need to be frozen. It's also fine just poured into dessert
dishes if you don't feel crusty. Mandarin oranges make another nice garnish.

Happy Bird Day.

Felice