20 gingersnaps, crushed (1-1/2 cups)
2 tablespoons butter, melted
1 pint eggnog ice cream, softened
1 cup cooked pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup whipping cream
In a small bowl, combine gingersnap crumbs and butter. Press over bottom and up the sides of a 9-inch pie pan. Refrigerate at least 15 minutes.
Spoon ice cream evenly over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Place in freezer; freeze until firm, about 3 hours.
In a medium bowl, combine pumpkin, sugar, cinnamon, and nutmeg; set aside.
In a small bowl, whip 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread evenly over ice cream. Return to freezer; freeze until firm, about 4 hours.