Pumpkin Cream Dessert

16 graham crackers, crushed fine
1/3 cup sugar
1/4 cup butter or margarine, melted

Mix the above ingredients. Reserve 1/2 cup of the crumb mixture and set aside. Press remaining crumbs on the bottom of a 9X13-inch baking dish. Bake crust for 10 minutes at 325 degrees. Remove from oven and let cool.
1 1/2 quarts vanilla or French vanilla ice cream
1 package (3.4oz.) instant vanilla or French vanilla flavored pudding mix
1 1/3 cup plain canned pumpkin
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
pinch salt
1 teaspoon vanilla extract
1/2 pint whipping cream, whipped

Soften the ice cream and place in a large mixing bowl. Add the remaining ingredients except the whipping cream. Mix together by hand or with an electric hand mixer until well blended. Fold in the whipping cream. Pour the filling mixture over the baked crust. Sprinkle top evenly with the 1/2 cup reserved crushed graham crackers. Freeze until firm. Serves 12.

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