Frozen Pumpkin Torte

• 1 34 cups gingersnap crumbs
• 14 cup sugar
• 12 cup butter, melted
• 1 pint rich vanilla ice cream, softened
• 1 cup canned pumpkin or 1 cup pumpkin puree
• 1 cup brown sugar, packed
• 2 tablespoons finely chopped candied ginger
• 1 teaspoon vanilla extract
• 12 teaspoon cinnamon
• 14 teaspoon nutmeg
• 14 teaspoon salt
• 1 cup whipping cream, whipped

1. Combine crust ingredients& press into the bottom of a 9 inch springform pan.
2. Spread ice cream evenly over crust& freeze.
3. Mix together pumpkin, sugar, ginger, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Fold in whipped cream.
5. Spread over ice cream layer& freeze.
6. Remove from freezer 20 minutes before serving.

gingersnap crumbs, sugar, butter, vanilla ice cream, pumpkin, brown sugar, candied ginger, vanilla, cinnamon, nutmeg, salt, whipping cream

Taken from www.food.com/recipe/frozen-pumpkin-torte-86262 (may not work)