This is an easy and fun way to get your kids involved and to use up that can of organic pumpkin puree. I recommend not allowing your ice cream to get too soft. Also please pay attention to the brand and quality of the ice cream you choose.
Soften vanilla ice cream by leaving it out for 15 minutes.
Cut two sections of place parchment paper that are the same width of the 9" x 9" pan. Overlap, placing each paper cross the other so that they lie perpendicular of each other. Attach the paper with clothes pins.
Mix the pumpkin pie spice with organic pumpkin puree in a separate bowl.
Meanwhile, process the ginger cookies in a food processor or place in a ziplock and smash with a cup. Add to the paper lined pan and spread evenly. Flatten firmly with your hand or the bottom of a cup.
Fold the the pumpkin into the vanilla ice cream
Pour the ice cream mixture on top of the cookie base and smooth to a nice finish with a spatula.
Seal with plastic wrap and freeze overnight.
Lastly, whip up the heavy cream with a hand held mixer in a cold stainless bowl, until soft peaks form. Add powdered sugar and vanilla, then continue to whip until combined and cream holds it's shape.
Serve with sprinkled chopped pistachios on top and a dollop of whipped cream on the side.