Pumpkin Nut Ice Cream Freeze

One of the great things about autumn is the great flavors that come around like this one Borrowed from The ice ceam shop at Huber's farm and winery

• Ready In: 5 mins
• Serves: 2
• Yields: 2 treats

Ingredients

• 1 1⁄4 cups  gingersnap cookies, crushed, about 25 cookies
• 1⁄4 cup sugar
• 1⁄4 cup butter, melted
• 1  quart vanilla ice cream
• 1  cup canned pumpkin
• 1  cup brown sugar
• 1  teaspoon vanilla
• 1  teaspoon nutmeg
• 1⁄4 teaspoon ground ginger
• 1⁄4 cup walnuts

Directions

1. Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.
2. Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.