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Ingredients
- 36 gingersnaps, crushed
- 1/2 gal. ice cream, softened
- 2 c. pumpkin (solid)
- 1 c. sugar
- 2 tsp. pumpkin pie spice
Method
- Crush the gingersnaps and make like graham cracker crust.
- Put in a 9 x 13-inch pan. Mix the ice cream, pumpkin, sugar, salt and pumpkin pie spice and pour over top of crust. Refrigerate until served.