1 (1 lb.) can pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ground ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 c. pecans, chopped & toasted
1/2 gal. vanilla ice cream, softened
36 ginger snaps

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped pecans. In a chilled bowl, fold pumpkin into ice cream.

Line bottom of 13 x 9 x 2-inch pan with half of ginger snaps. Top with half of ice cream mixture. Cover with another layer of ginger snaps. Add remaining ice cream mixture.

Freeze until firm, about 5 hours. Cut in squares. Garnish with shipped cream and pecans. Makes 18 servings.