- 1 cup graham cracker crumbs
- 1 cup gingersnaps crumbs
- 1/2 cup butter, melted
- 2 cups pumpkin puree
- 1/4 cup granulated sugar
- 2 tsp. pumpkin pie spice
- 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream, softened
- 1 can whipped cream
Combine graham cracker and gingersnaps crumbs and butter in large bowl with a fork until blended.
Press crumb mixture into 13 x 9-inch baking dish, reserving 1/4 cup crumbs for garnish. Chill until firm, about 30 minutes.
Combine pumpkin, sugar and pumpkin pie spice in large bowl. Fold in softened Breyers® Natural Vanilla Ice Cream until well mixed. Spoon into chilled crust. Freeze until firm, about 4 hours or overnight.
To serve: cut into squares. Top squares with whipped cream and sprinkle with reserved 1/4 cup crumbs.