Pumpkin Nut Ice Cream Freeze

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

Directions

1. 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. 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.