1/2 gallon ice cream
2 c. pumpkin
36 ginger snaps
1 c. chopped toasted pecans
1 c. sugar
1 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/3 tsp. nutmeg

Fold pumpkin and spices into the softened ice cream. Place ginger snaps on bottom of 9"x13" pan. Pour ingredients on top and freeze for about 5 hours. Garnish with whipped cream or Cool Whip and crushed pecans. Makes approximately 18 servings. Very good, but rich.