1 1/2 c. ginger snaps, crushed
1/3 c. melted butter
1 c. pumpkin
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 qt. vanilla ice cream

Combine crushed ginger snaps with butter; pat into 9x9 inch pan. Stir together the pumpkin, sugar and spices; blend with softened ice cream. Pour on top of the crust. Freeze until firm. Remove from freezer 10 minutes before cutting.