Ingredients
1/4 cup butter, melted1 cup crushed graham cracker (about 16 squares)1 cup crushed gingersnaps (about 18 cookies)2 cups canned pumpkin1 cup sugar1/2 to 1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1 cup chopped walnuts1/2 gallon vanilla ice cream, slightly softened
Preparation
In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish.
In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
