Pumpkin Ice Cream Freeze

1 1/4 cups ginger snaps - crushed
1/4 cup sugar
1/4 cup butter - melted
1 quart vanilla ice cream
1cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger

Mix the first three ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8 x 5" baking dish and set aside. Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.