Prior to Thanksgiving I was craving my Mom's Pumpkin Chiffon Pie and came across this pumpking dessert so I tried it out. It was a really easy and a yummy alternative to the traditional Pumpkin Pie.

FROSTY PUMPKIN DESSERT
32 Gingersnap cookies (1 1/3 cup)
1/4 cup butter, melted
1 container (1/2 gallon) vanilla ice cream, divided
1 cup thawed, frozen whipped topping, divided
2/3 cups toffee bits
1 cup solid packed pumpkin
1/3 cup brown sugar
1 1/2 tsp cinnamon, nutmeg, and ginger (or Pumpkin Pie Spice)
Whipping Cream - or use Cool Whip if you can stand it
Chop cookies. Put butter in microwave on high 30-40 seconds. Stir in crumbs. Press crumb mixture onto bottom of Spring form pan. Place in the freezer.
Scoop half of the ice cream into bowl. Let soften.
Fold 1 cup of the whipped topping and bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1 hour
Mix remaining ice cream with pumpkin, brown sugar, and spices. Scoop softened ice cream evenly over the first ice cream layer and freeze for about 8 hours or overnight.
To serve, place dessert in the fridge for about 20 minutes to soften and top with whipped cream.
(Note: So I forgot to buy the toffee chips at the store so I just did one layer and doubled the pumpkin and ice cream.)