Preheat oven to 400°F.
Combine all crust ingredients. Reserve 1/3 cup. Press remaining crumbs over bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely.
Mix pumpkin, brown sugar, corn syrup and pumpkin pie spice in a large bowl. Fold in softened ice cream. Pour mixture into crust. Top with reserved crust crumbs.
Cover lightly. Freeze until firm, 2 hours or overnight. Remove from freezer 15 minutes before serving.
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