1 (16 oz.) can pumpkin (2 c.)
1 c. sugar
1/4 tsp. salt
1 tsp. ginger
1 c. chopped nuts
1/2 gallon vanilla ice cream, softened
36 gingersnaps

Combine all ingredients except gingersnaps. Line 13x9 pan with 18 of the gingersnaps, then 1/2 of the mixture; then cover with 18 more gingersnaps, then remaining of the mixture.

Place in freezer until hardened. When ready to serve, let stand at room temperature 10-15 minutes. Cut in squares and serve.