Pumpkin Ice Cream Cake

Preheat the oven to 350° F (180° C). Toss the crumbs with the margarine and cinnamon until combined. Press 250 mL of the mixture into a 20 cm springform pan. Spread the remaining crumbs in an even layer on a foil-lined baking sheet. Bake both the crust and extra crumbs for 8 minutes. Cool and crumble the loose crumbs; set aside. Scoop out half of Breyers® Creamery Style™ Natural Vanilla Ice Creamand let soften at room temperature for 10 minutes. Blend the softened ice cream with the pumpkin and rum until well combined and spread evenly over the crust; freeze for 1 hour. Soften the remaining ice cream for 10 minutes; stir until it reaches the consistency of softened cream cheese. Spread evenly over the pumpkin layer and sprinkle evenly with the reserved crumbs. Cover tightly and freeze for at least 4 hours or until firm. (Dessert can be held in the freezer for up to 3 days, tightly wrapped.) Transfer to the refrigerator for 10 minutes before serving. Dip a serrated knife in hot water and then wipe dry to make slicing easier.