• Nonstick cooking spray, for greasing

• 1 C heavy whipping cream 

• 3 Tbsp brown sugar

• 1 Tbsp maple syrup 

• 2 tsp vanilla 

• 2 C crushed gingersnap cookies 

• 6 Tbsp butter, melted 

• 1 quart pumpkin ice cream (homemade or store bought), softened 

• 2 C crumbled pumpkin bread 

• 1/2 C chopped candied pecans or other nuts for garnish 

Spray a 9-inch pie plate with nonstick cooking spray. In a large, chilled metal bowl, beat the whipping cream with 2 tbsp brown sugar, the maple syrup and vanilla until it holds medium-stiff peaks, refrigerate. Combine the gingersnaps, the remaining brown sugar and melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set. Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least one hour. Garnish with candied pecans before serving.

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