Remove the ice cream from the freezer 15-20 minutes before making the recipe.
In a small bowl, combine the gingersnap crumbs, sugar and butter. Mix well.
Pat the buttery crumbs into the bottom and up the sides of a deep dish 9" pie plate.
In a large bowl, combine the pumpkin, sugar, salt, cinnamon and pumpkin pie spice. Mix until well combined.
Fold in the softened ice cream and mix well.
Pour the ice cream mixture into the prepared gingersnap crust.
Place the pie in the freezer and freeze for at least 4 hours or until firm.
For serving, top each slice of pie with whipped cream, gingersnaps and caramel topping, if desired.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**