32 Gingersnaps, crushed
16 oz. Can Pumpkin
1/2 Gallon Vanilla Ice Cream, softened
1 C. Sugar
2 1/2 t. Cinnamon
1/4 t. Nutmeg
Place 1/2 gingersnap crumbs in greased 9×13 inch pan; reserve 1/2 cup crumbs for top. Combine all remaining ingredients; mix thoroughly. pour into pan. Sprinkle reserved crumbs over top. Freeze until firm. Cut into squares to serve.
I can’t begin to explain how delicious this stuff is! The ginger snaps on the bottom make the perfect “crust.”