1 cup cooked pumpkin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. ginger, ground
1/2 tsp. cinnamon, ground
1/2 tsp. nutmeg, grated
1/2 cup pecans, chopped
4 cups vanilla ice cream
2 cups gingersnap cookies, crushed
1 kiwi fruit, sliced (optional)
10 whole Raspberries (optional)

Combine the pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in the pecans. Allow the ice cream to soften in a large bowl. Fold the pumpkin mixture into the ice cream. Place half the cookie crumbs in the bottom of a glass serving dish. Spread half the ice cream mixture over the cookie crumbs. Sprinkle most of the remaining crumbs over the ice cream mixture.

Spoon on the remaining ice cream. Sprinkle the last of the cookie crumbs over the top. Cover tightly with plastic wrap. Freeze until firm (about 5 hours). Garnish with slices of kiwi fruit, whole raspberries or other fruit and berries.

Serves 4.