2 1/2 c. (14 oz.) gingersnap
cookie crumbs
1/2 c. melted butter
1 (16 oz.) can pumpkin
2/3 c. firmly packed brown
sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
chopped pecans
Cool Whip or whipping cream
1/2 gal. vanilla ice cream
In a 9 x 13-inch pan stir together gingersnap cookie
crumbs and melted butter. Press over bottom and 1 inch up the
sides. In a large bowl, combine softened ice cream, pumpkin,
brown sugar, salt, cinnamon, ginger and cloves. Beat until
well blended. Pour mixture into crust, sprinkle top with a
combination of finely chopped pecans and gingersnap cookie
crumbs. Cover with foil and freeze 8 hours or as long as 1
week. Let stand for 15 to 20 minutes before cutting.
Top with whipping cream or Cool Whip.
