Pumpkin Ice Cream Dessert

Prepare to be wowed.  This dessert is the best thing I have tasted in a long time.  The combination of ice cream and pumpkin is just meant to be and the toasted pecans take the dish from a 9.5 to a 10 in my book.  If you like pumpkin pie this dessert is bound to become one of your very favorites.

1/2 C. Butter, melted
2 C. Graham Cracker Crumbs
1 1/2 Quarts Vanilla Ice Cream
2 C. Pumpkin
3/4 tsp. Salt
3/4 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Nutmeg
1 3/4 C. Sugar
1 Small Container Whipped Topping
1 C. Toasted Pecans

Combine graham cracker crumbs and butter then press mixture into the bottom of a 9x13 pan.  Freeze for at least 1 hour.  Take ice cream out of your freezer and allow it to soften for about 10 minutes.  Scoop out ice cream and spread in an even layer over crust.  Combine pumpkin, sugar and all spices.  Mix well then pour over top of ice cream.  Freeze for at least 2 hours.  Toast pecans in a small skillet on medium heat until fragrant, about 4 minutes.  Allow to cool.  Before serving spread whipped topping over pumpkin layer and sprinkle pecans over top.