Frozen Pumpkin Dessert

FROZEN PUMPKIN DESSERT
½ cup butter, melted

2 cups ginger snaps, crushed

3/4 tsp. cinnamon

3/4 tsp. salt
1 3/4 qts. vanilla ice cream 3/4 tsp. ginger
or frozen yogurt, softened 1 3/4 cup sugar
2 c. canned pumpkin (large can)

½ tsp. nutmeg

1 cup whipping cream

1- 8 oz. whipped topping , opt.
pecans, toasted and chopped , opt.

Combine butter and crushed ginger snaps (gingernsnaps are hard...I had to use the blender!) and press into a 9 x 13 inch pan. Freeze. Once crust is frozen, spread softened ice cream over crust. In a large bowl, combine pumpkin, salt, spices and sugar. Whip cream and fold into mixture. Spread mixture on top of ice cream. Freeze. Top with whipped topping and pecans if desired. Dip bottom of pan in warm water to loosen crust or let thaw slightly before serving.