2 c. pumpkin
1 c. sugar
1 tsp. salt
1/2 gal. vanilla ice cream, soft
36 whole gingersnaps
Whip cream
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg

Combine pumpkin, sugar, spices and salt. Fold pumpkin mixture into soft ice cream. Line bottom of 9 x 13 inch pan with gingersnaps. Top with half of ice cream mixture. Put rest of gingersnaps on then rest of topping. Put in freezer. Serve topped with whip cream.