1 1/2 c. crushed ginger snaps
1 can pumpkin pie filling
1 1/2 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 gallon soft vanilla ice cream

Line bottom of 9 x 13 inch pan with ginger snaps. Blend all ingredients and pour over bottom. Sprinkle more snaps on top, cover and freeze.