About this recipe:If you love ice cream and spiced-pumpkin recipes, then this pie is for you. A layer of ice cream sits on top of a ginger nut biscuit base, which is then topped with a creamy spiced pumpkin mix and frozen.
In a small bowl mix together crushed ginger nuts and 1 tablespoon sugar. Stir in melted butter. Press mixture evenly into a 23cm quiche dish. Bake for 15 minutes. Allow to cool.
In a medium bowl, combine pumpkin puree, 200g sugar, salt, ginger, cinnamon and nutmeg. Stir until thoroughly mixed. Fold in whipped cream.
Spread ice cream in an even layer in bottom of cooled ginger nut base. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped cream and crushed ginger nuts, if desired.