Frozen Pumpkin Squares - cooking recipe

Ingredients

1 1/2 c. canned pumpkin
3/4 c. sugar
3/4 tsp. salt
3/4 tsp. ginger
3/4 tsp. cinnamon
1/3 tsp. nutmeg
1/3 gal. vanilla ice cream
3/4 c. chopped pecans, toasted
gingersnap cookies
whipped topping

Preparation

Combine in large mixing bowl and mix the pumpkin, sugar, salt, ginger, cinnamon and nutmeg.
Scoop in with spoon the vanilla ice cream while mixing slowly.
When mixed well, add chopped pecans. Spread small amount of ice cream mixture over bottom of pan, then line bottom of pan with gingersnap cookies.
Cover with ice cream mixture.
Put another layer of gingersnap cookies.
Add remaining ice cream mixture over top.
Freeze until firm (about 5 hours or overnight).
Cut into squares; garnish with whipped topping and toasted pecan pieces.