Pumpkin Ice Cream Bars
1 1/4 cups gingersnap crumbs
1/4 cup sugar
1/4 cup melted butter
1 quart vanilla ice cream, softened slightly
1 cup canned pumpkin
1/2 cup brown sugar, packed
1/2 tsp salt
1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
Mix crust ingredients with a fork. Reserve 1/2 cup. Press rest of mixture into bottom of 8" or 9"square pan.
Mix the filling ingredients with a mixer. Pour over the crust.
Sprinkle with reserved crust crumbs.
Freeze at least four hours. Cut into squares to serve.
Note: To make a 9 X 13 " pan, double recipe.