1 1/4 c. (about 25 cookies) fine gingersnaps crumbs
1/4 c. sugar
1/4 c. butter, melted
4 c. (2 pt.) vanilla ice cream, melted
1 c. cooked pumpkin
1/2 c. firmly packed brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1 tsp. vanilla

In medium mixing bowl, combine gingersnaps crumbs, sugar and melted butter; mix well with a fork until well blended. Reserve 1/2 cup. Press remaining crumb mixture into 8 or 9-inch square pan. Set aside.

In large mixer bowl, combine remaining ingredients; beat just until well blended. Immediately, pour over crumb crust. Sprinkle with reserved crumb mixture. Freeze until firm, at least 4 hours. Remove from freezer a few minutes before cutting; cut into squares. Garnish with whipped cream, if desired. Recipe can be doubled. Use a 9x13 inch pan.