Frozen Pumpkin Dessert - cooking recipe

Ingredients

Crust
1/4 cup butter, melted
1 3/4 cups gingersnap crumbs
Filling
1 (14 ounce) can pumpkin (no spices)
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/8 teaspoon ground ginger
1/4 teaspoon salt
1 quart vanilla ice cream, softened

Preparation

Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
Garnish with whip cream if desired.