Pumpkin Freeze

2 c. ginger snaps, crushed

1/3 c. melted butter

2 T. brown sugar

1 1/2 cups canned pumpkin

1/2 tsp. salt

1/4 tsp. cloved

1/2 c. brown sugar

1/2 tsp. ginger

1/8 tsp. salt

1 quart vanilla ice cream (soft)

Mix crushed ginger snaps with melted butter and 2 T. brown sugar. Press into a 9X13 inch pan. For the filling mix together pumpkin, 1/2 cup brown sugar and all the spices. Fold in ice cream. Spread evenly over crust, cover and freeze. To serve, cut into squares and serve. You can make extra ginger snap crust to sprinkle on the top. Drizzle with caramel.