1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice
Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.
In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.