2 c. pumpkin (1 can)
1 c. sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 gallon vanilla ice cream (soft)
1 tsp. ginger
1 c. chopped pecans (opt.)

Mix above together.

1 box ginger snap cookies

Line bottom of 9"x13" pan with cookies (side by side). Add 1/2 ice cream mixture. Add another layer of ginger snaps and then remaining ice cream. Freeze 5 hours. Top with whipped cream.