• In a small bowl, mix together the cookies, butter, and sugar and press into a 9" deep-dish pie plate. Refrigerate for at least 30 minutes.
  2 Cups Ginger Snap Cookies, 3 Tablespoons Sugar, 1/2 Cup Butter
• In the bowl of a standing mixer with a paddle attachment, add the pumpkin, spices, and sugar, beating until smooth. Add the ice cream and mix until smooth.
  1 Can Canned Pumpkin, 1/2 Cup Brown Sugar, 2 teaspoons Pumpkin Pie Spice, 1/4 teaspoon Salt
• Quickly spread the ice cream into the crust and press plastic wrap onto the pie.
  4 Cups Vanilla Ice Cream
• Freeze for at least 8 hours, or overnight.
• Allow the pie to sit out for 10 minutes before slicing and serve with a dollop of whipped cream.

Whipped Cream

• Place the heavy cream in a bowl of a mixer and beat until soft peaks are beginning to form. Add the powdered sugar and vanilla and beat again just until the sugar is added and the peaks are soft.
  1 Cup Heavy Whipping Cream, 3 Tablespoons Powdered Sugar, 1 teaspoon Vanilla