2 c. pumpkin
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 c. nuts
1/2 gal. vanilla ice cream
1 box gingersnaps

Place cookies on bottom of 9"x13" pan. Pour 1/2 of the above mixture on top of cookies. Place another layer of cookies. Pour remaining mixture on top. Freeze. Thaw 1/2 hour before serving and top with Cool Whip. Serves 8.