Pumpkin Pie Ice Cream Dessert

Pumpkin Feezer Pie

Crust:
1/3 cup of melted butter
1/4 cup suger
3/4 cup graham cracker crumbs - about 5 whole crackers
3/4 cup gingersnaps crumbs - about 14 gingersnaps Mix together and press in pie pan or 9 by 13 dish

Filling:
1 caup canned pumpkin
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg.
Mix with beaters that have been chilled in the freezer. Add 1 quart of softened vanilla ice cream and beat into filling quickly. Pour into crust and freeze for two hours. Set out about 10 minutes before serving.
Can be made days in advance