1 cup ginger snap crumbs

¼ cup sugar

¼ cup melted butter

1 cup canned pumpkin

1/3 cup brown sugar

½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

1 qt. softened vanilla ice cream (get the good stuff!)

Mix crumbs with sugar and butter. Reserve 1/3 of crumbs to sprinkle on top. Press crumbs into an 8x8x2 pan or similar. Blend pumpkin with brown sugar, cinnamon, ginger and nutmeg. Fold pumpkin mixture into softened ice cream. Pour into prepared pan. Sprinkle on remaining crumbs and freeze until firm. Serve with whipped topping.