Eggnog Pumpkin Ice Cream Pie

• Crust
• 20 gingersnaps, crushed (1 1/2 cups)
• 2 tablespoons butter, melted
• Filling
• 1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
• 1 cup pumpkin
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon rum or 1 tablespoon brandy
• 1 cup heavy cream (whipping)
• whipped cream (for decoration)

1. Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
2. Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
3. In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
4. In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
5. For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
6. Decorate with additional whipped cream if desired.

crust, butter, filling, eggnog ice cream, pumpkin, sugar, ground cinnamon, ground nutmeg, rum, heavy cream, whipped cream

Taken from www.food.com/recipe/eggnog-pumpkin-ice-cream-pie-262370 (may not work)