Pumpkin Parfait by Jo

1 ½ cups graham cracker crumbs

¼ cup brown sugar

¼ cup melted butter

1 (15 ounce) can pure pumpkin

½ cup brown sugar

¼ teaspoon salt

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

1 teaspoon ground cinnamon

1 quart vanilla ice cream, softened

1 cup whipped cream

1 tablespoon confectioners sugar

¼ teaspoon ground cinnamon

Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.

Lightly mix the whipped cream with confectioners sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.