Pumpkin Nut Ice Cream Freeze

Total Time: 5 mins Preparation Time: 5 mins

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
• 1/4 cup walnuts

Recipe

• 1 mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. press the mixture into a 8x5 inch baking dish and set aside.
• 2 combine the remaining ingredients in a large bowl and pour over the crust. freeze overnight. serve with the reserved crumbs on top and maybe add some chopped nuts.