2 c. pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans
1/2 gallon vanilla ice cream, softened
36 ginger snaps

Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Add nuts. In chilled bowl fold pumpkin mixture into ice cream. Line bottom of 13 x 9 x 2 inch pan with half of ginger snaps. Then add ice cream mixture.

Cover with another layer of ginger snaps and add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut in squares and garnish with whip cream and nuts. Makes 18 squares.