2 c. pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans
1/2 gal. vanilla ice cream, softened
36 gingersnaps

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; add chopped pecans.

In a chilled bowl, fold pumpkin mixture into ice cream. Line bottom of 9x13 inch pan with half of the gingersnaps; top with half the ice cream-pumpkin mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut in squares; garnish with whipped cream and pecan halves. Makes 18 servings.