Crushed ginger snaps
1 c. canned pumpkin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped pecans
1 qt. vanilla ice cream, softened

Arrange crushed ginger snaps over bottom and sides of a 9 inch pie plate. Combine pumpkin, sugar, salt and spices; mix. Stir in pecans. Chill. Fold mixture into softened ice cream, mixing well. Spoon into pie shell. Sprinkle ginger snap crumbs over top. Freeze. Servings: 6-8 slices.