Pumpkin Ice Cream - cooking recipe

Ingredients

1 (32 oz.) can pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. toasted chopped pecans
1/2 gal. soft vanilla ice cream
whole gingersnaps
crushed gingersnaps

Preparation

Mix together all ingredients except gingersnaps.
Line a 9 x 13-inch pan with gingersnaps.
Add ice cream mixture.
Top with layer of crushed gingersnaps.
Freeze.
Cut into squares to serve. Serves 24.