Crust

• 3/4 cups Ginger Snaps, crushed
• 3/4 cups Graham Crackers, crushed
• 1/4 cup Sugar
• Mix together
• 1/4 cup Butter, melted
  • Mix in, mold into 9“ pie pan
  • Bake @350F 12 minutes, let cool

Filling

• 1 pt Vanilla Ice Cream, softened
  • Spread into pie pan, freeze

Topping

• 1/2 cup Whipping Cream, whipped
  • Set aside

• 1 can Pumpkin
• 1 cups Sugar
• 1/2 tsp Ginger
• Pinch Cinnamon
• Dash Nutmeg
  • Mix together
  • Fold in Whipped Cream
  • Spread on top of pie
  • Freeze