1 c. pumpkin
1/2 tsp. ginger
1/2 c. chopped pecans
16 gingersnaps
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 qt. softened vanilla ice cream

Put 1/2 crushed cookies in 8 x 8 inch pan. Mix all other ingredients and place on snaps. Put rest of gingersnaps on top and freeze.