1 bx. ginger snaps
1/2 gal. vanilla ice cream
1 tsp. cinnamon
1 c. sugar
2 (16 oz.) cans pumpkin
1 c. chopped pecans
1 tsp. salt

Line a 9 x 13 pan with ginger snaps. Mix all other ingredients with ice cream. Cover ginger snaps with 1/2 ice cream mixture. Repeat layers of ginger snaps and ice cream. Top final layer with ground ginger snaps or chopped pecans. Freeze. Cut into squares and serve with whipped cream.