1 c. cooked pumpkin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped pecans, toasted
4 c. vanilla ice cream, softened (half of a 1/2 gallon container)
2 c. ginger snap cookie crumbs, about 30 wafers
Kiwi and raspberries for garnish

In a medium bowl combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans.

In a large chilled bowl, fold pumpkin mixture into softened ice cream.

Place 1 cup cookie crumbs in bottom of a glass serving dish. Spread half of the ice cream mixture on top. Sprinkle with remaining crumbs. Reserve some for the top.

Spoon on the rest of the ice cream mixture. Sprinkle top with some cookie crumbs. Cover tightly with plastic wrap. Freeze until firm, about 5 hours. Garnish with sliced kiwi, raspberries, or other fruit or berries.