Ingredients

• 1.5 cups crushed gingersnap cookies
• 1 tablespoon white sugar
• 0.25 cups butter , melted
• 1 cup pumpkin puree
• 1 cup white sugar
• 0.5 teaspoons salt
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 2 cups frozen whipped topping , thawed
• 2 cups vanilla ice cream , softened

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
3. 3 In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
4. 4 Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

Nutrition per serving