1 pkg. gingersnaps
1/2 tsp. cinnamon
1 c. pumpkin
1/4 tsp. nutmeg
1/2 c. sugar
1/2 c chopped pecans
1/2 tsp. salt
1 qt. softened vanilla ice cream

Arrange whole gingersnaps on bottom of 9 inch pie plate. Combine rest of ingredients (except ice cream) and chill. Fold chilled mixture into ice cream, pour on top of gingersnaps in pie plate, sprinkle some gingersnap crumbs on top and freeze. Serves 6 to 8.