How to make it

  • Preheat oven to 375.
  • Combine crushed cookies, butter and sugar in small bowl.
  • Press into bottom and sides of a pie plate.
  • Bake for 8 minutes then cool completely.
  • Spread softened ice cream over gingersnap crust then freeze for two hours or until firm.
  • Combine pumpkin, sugar and pumpkin spice in a medium bowl.
  • In small mixing bowl beat whipping cream and vanilla until stiff peaks form.
  • Fold into pumpkin mixture then spoon over ice cream and freeze for 1 hour.

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