Frozen Pumpkin Pie

I grew up having this pie for Thanksgiving!  Everyone loves it, it's so flavorful and creamy.

Recipe:

Crust:
1 sleeve graham crackers (9 whole crackers)
3 tablespoons brown sugar
1 teaspoon cinnamon
4-5 tablespoons melted butter

Place the crackers, sugar and cinnamon in a food processor and blend until fine crumbs (or crush in a ziplock with a rolling pin). Add the butter and stir until well mixed. Press into a pie plate and bake at 350°F for 15 minutes. Allow to cool completely.

Filling:
1 cup pumpkin (Libby's or bake and blend your own from pie pumpkins)
½ cup brown sugar
¼ teaspoon nutmeg (or ½ tsp fresh ground nutmeg)
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon ginger
1 quart vanilla bean ice-cream, slightly softened
¼ cup chopped pecans

Mix all except ice-cream and pecans thoroughly.  Blend in the ice-cream with a hand mixer, trying to keep it as frozen as possible, until it's well mixed.  Pour into crust, sprinkle with pecans, and freeze until solid.