1 can or 2 c. fresh pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 gallon vanilla ice cream
36 ginger snaps

Combine pumpkin and spices. In chilled bowl; fold pumpkin mix into ice cream. Line bottom of 13 x 9 x 2 inch pan with half of ginger snaps (whole). Top with 1/2 of ice cream mix. Cover with another layer of gingersnaps. Add remaining ice cream mix. Freeze about 5 hours. Cut into squares. Put pecan halves on top (optional). Serves 18.