Pumpkin Ice Cream Freeze

1 1/4 cups ginger snaps — crushed (about 25 co
1/4 cup sugar
1/4 cup butter — melted
1 quart vanilla ice cream
1cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger

Mix the first three ingredients, holding back 1/4 cup of the crumbs, in a
bowl. Press the mixture into an 8 x 5″ baking dish and set aside.
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.