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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
1 1/4 cups gingersnap cookies, crushed,about 25 cookies |
1/4 cup sugar |
1/4 cup butter, melted |
1 quart vanilla ice cream |
1 cup canned pumpkin |
1 cup brown sugar |
1 teaspoon vanilla |
1 teaspoon nutmeg |
1/4 teaspoon ground ginger |
Directions:
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.
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