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

Combine pumpkin, sugar, salt and spices. Add nuts. In a chilled bowl, fold pumpkin into ice cream. Line bottom of 9x13 inch pan with half of ginger snaps. Top with half of ice cream mixture, repeat layers. Freeze until firm about 5 hours. Cut in squares. Garnish with whipped cream and pecan halves. Makes 18 servings.