Whip cream until stiff peak. Then in a separate bowl add pumpkin purée, condensed milk, vanilla extract and combine. Then add the pumpkin mixture to the cream and fold in until well combined.
Fold in 1 cup of the Ginger biscuits to the creamy mixture. Pour mixture into a freezable container then top up with remaining crushed ginger biscuits. Cover with cling wrap and place in the freezer overnight.
Serve and enjoy with salted caramel.