Gingersnaps
1/2 gal. "cheap" vanilla ice cream
12 oz. can pumpkin
1 c. sugar
1 c. chopped pecans
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger

Line 9 x 13 inch dish with small gingersnaps. Soften ice cream and mix with remaining ingredients. Put half of mixture over ginger snaps in pan. Then layer of ginger snaps and remainder of ice cream mix. Freeze. Serve with whipped cream. NOTE: You may prefer to crush the ginger snaps.