2 c. pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped toasted pecans
1/2 gal. vanilla ice cream (softened)
36 ginger snaps

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped nuts. In a chilled bowl fold pumpkin mixture into the ice cream. Line bottom of 9 x 13 x 2 inch pan with 1/2 of ginger snaps. Top with 1/2 of the ice cream mixture. Cover with another layer of gingersnaps, add remaining ice cream mixture. Freeze until firm about 5 hours. Cut in squares and garnish with whipped cream and pecan halves. 18 servings.