Frozen Pumpkin Dessert - cooking recipe

Ingredients

1 c. solid packed pumpkin
1/2 c. sugar
1 tsp. salt
1 c. chopped nuts
1/2 gal. vanilla ice cream
36 gingersnaps
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. vanilla extract

Preparation

Mix together pumpkin, sugar, nuts and spices.
Fold in softened vanilla ice cream.
Butter a 9 x 13-inch baking pan. Cover the bottom of the pan with 1/2 of the whole gingersnaps and press into the butter.
Layer with 1/2 of pumpkin/ice cream mixture. Repeat to form another layer of each.
Freeze overnight.