1 c. cooked pumpkin
1/2 c. sugar
1/2 tsp. each salt, ground ginger, cinnamon and nutmeg
2 c. gingersnap cookie crumbs (about 30 wafers)
1/2 c. chopped pecans, toasted
4 c. vanilla ice cream, softened (half of a 1/2 gallon container)
Kiwi and raspberries for garnish

In a medium bowl combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans. In a large chilled bowl, fold pumpkin mixture into softened ice cream. Place 1 cup cookie crumbs in bottom of a glass serving dish. Spread half of ice cream mixture on top.

Sprinkle with remaining crumbs. Reserve some for the top. Spoon on the rest of the ice cream mixture. Sprinkle top with some cookie crumbs. Cover tightly with plastic wrap and freeze until firm, about 5 hours. Garnish with sliced kiwi, raspberries or other fruit or berries. Makes 4-6 servings.