Pumpkin Freeze

2 cups crushed gingersnap cookies
1/3 cup butter or margarine, melted
2 Tbl. brown sugar

Mix all ingredients together and firmly press into a 9×13 inch baking dish.
1 1/2 cup plain canned pumpkin
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. salt
1 quart vanilla ice cream, softened

Mix together pumpkin brown sugar cinnamon, ginger, cloves, and salt. Fold pumpkin mixture into the softened ice cream. Pour mixture into the chilled gingersnap crust. Cover and freeze. When ready to serve, let thaw on counter for several minutes. Cut into squares. (Bottom of pan can be dipped into hot water if needed for easier removal of pieces.) Garnish each piece with a dollop of whipped cream and coarsely crushed gingersnap cookies if desired. Serves 12-15

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