Pumpkin Ice Cream Pie

1⁄4 cup light brown sugar, packed
1 cup canned pumpkin
1⁄2 tsp. cinnamon
1⁄4 tsp. ginger
Dash of nutmeg
Dash of ground cloves
1⁄4 tsp. salt
1 quart vanilla ice cream, softened
1 9" gingersnap or graham cracker pie shell, chilled
1⁄3 cup pecans

 

Combine brown sugar, pumpkin, cinnamon, ginger, nutmeg, cloves, and salt in medium bowl. Add mixture to ice cream and mix until smooth. Spoon into pie shell. Top with pecans. Freeze until firm. Let pie stand at room temperature for several minutes to soften slightly before serving.