Pumpkin Ice Cream Freeze

• 1 14 cups gingersnap cookies, crushed,about 25 cookies
• 14 cup sugar
• 14 cup butter, melted
• 1 quart vanilla ice cream
• 1 cup canned pumpkin
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 14 teaspoon ground ginger

1. Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl.
2. Press the mixture into a 8 x 5 inch baking dish and set aside.
3. Combine the remaining ingredients in a large bowl and pour over the crust.
4. Freeze overnight.
5. Serve with the reserved crumbs on top and maybe add some chopped nuts.

cookies, sugar, butter, vanilla ice cream, pumpkin, brown sugar, vanilla, nutmeg, ground ginger

Taken from www.food.com/recipe/pumpkin-ice-cream-freeze-45206 (may not work)