Pumpkin Squares - cooking recipe

Ingredients

1 (1 lb.) can pumpkin (2 c.)
1/2 gal. vanilla ice cream, softened
36 gingersnaps, not rolled
1 c. sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 c. chopped toasted pecans

Preparation

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped pecans.
In a chilled bowl, fold pumpkin mixture into softened ice cream.
Line bottom of a 13 x 9 x 2-inch pan with half of the gingersnaps.
Top with half the ice cream mixture. Cover with another layer of gingersnaps and add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped cream and pecan halves.
Makes 18 servings.