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

Mix pumpkin, sugar, nuts, spices, and vanilla until well blended. Fold into ice cream by hand. Have ready a 9 x 13 inch loaf cake pan, well buttered. Crumble 1/2 gingersnaps and pat onto the bottom; pour in 1/2 ice cream mixture. Put in a layer of whole gingersnaps and rest of pumpkin, ice cream mix. Freeze at least overnight. Swirl whipped cream on each square; top with 1/2 nut. Serves 12 to 16.