Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
Before serving, top with whipped cream and, if desired, a leaf pastry cutout. Sprinkle with additional pumpkin pie spice, if desired. Makes 10 servings.
In a small bowl stir together crushed gingersnaps and melted butter. Stir just until crumbs are coated.