1 (1 lb.) can pumpkin (2 cups)
1 c. sugar
1 tsp. cinnamon
1/2 gal. vanilla ice cream, softened
1 tsp. ginger
1/2 tsp. nutmeg
1 c. chopped pecans, toasted or walnuts
36 gingersnaps

Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg; add chopped nuts. In a chilled bowl, fold pumpkin mixture into ice cream. Line bottom of 13 x 9 x 2 inch pan with half of the gingersnaps; top with half the ice cream mixture. Cover with another layer of gingersnaps and remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares; garnish with whipped cream. Makes about 18 servings.