16 oz. can pumpkin
1 tsp. salt
1/2 tsp. nutmeg
1/2 gal. vanilla ice cream
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
Gingersnaps

Mix all ingredients. Line 13 x 9 pan with gingersnaps add 1/2 of filling, add layer of snaps, then rest of filling. Freeze at least 5 hours. Remove from freezer 20 minutes before serving. Cut in squares and top with Cool Whip and whipped cream.