Crush 34 ginger snaps into fine crumbs
4 tbsp. melted butter
1/2 c. finely chopped walnuts

Combine and press into bottom of 8 inch square pan, reserving some for topping. Spread 1 pint softened vanilla ice cream over crust. Freeze.

TOPPING:

1 c. plain canned pumpkin
3/4 c. sugar
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1/8 tsp. cinnamon
1 c. whipped cream