16 ginger snaps, rolled fine
1 c. canned pumpkin
1/2 c. sugar
1 qt. (4 c.) vanilla ice cream, softened
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. nuts, chopped

Place crushed ginger snaps in bottom of well greased 8 inch square pan. Reserve 1/2 cup for top. Combine remaining ingredients and mix well. Pour over crumbs. Sprinkle with reserved crumbs. Freeze until firm.