1 1/4 c. gingersnaps (about 25 crushed)
1/4 c. sugar
1/4 c. butter, melted
4 c. vanilla ice cream, softened
1 c. canned pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. vanilla

Combine cookies, 1/4 cup sugar, and melted butter. Reserve 1/2 cup. Press into 9 inch square pan. Combine remaining ingredients. Pour into crust. Sprinkle with reserved crumbs. Freeze and top with whipped cream.