Pumpkin Ice Cream Cake

• 1 1/2 cups gingersnap crumbs
• 3 tablespoons melted butter
• 2 liters vanilla ice cream, slightly thawed
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup whipping cream

1. Combine cookie crumbs with melted butter until evenly distributed.
2. Press mixture into the bottom and slightly up the sides of a 9" springform pan.
3. Refrigerate 10-15 minutes.
4. Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
5. Place in freezer until hard.
6. Mix together pumpkin, sugar, cinnamon and nutmeg.
7. Whip cream until stiff and fold into pumpkin mixture.
8. Spoon over ice cream.
9. With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
10. Freeze until firm.

gingersnap crumbs, butter, vanilla ice cream, pumpkin puree, brown sugar, cinnamon, nutmeg, whipping cream

Taken from www.food.com/recipe/pumpkin-ice-cream-cake-273880 (may not work)