1 can pumpkin
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
36 ginger snaps
1/2 gallon vanilla ice cream
1/2 to 1 c. nuts, chopped

Crumb gingersnaps. Mix first 5 ingredients together. Fold into softened ice cream and add nuts. In buttered 13 x 9 x 2 inch pan spread 1/2 crumbs add 1/2 ice cream mixture. Repeat. Freeze 5 hours plus. Serve with whipped cream.