Frozen Pumpkin Dessert - cooking recipe

Ingredients

2 c. pumpkin
1 tsp. salt
1 tsp. cinnamon
1 c. pecans or walnuts, chopped
36 gingersnaps, crushed
3/4 c. sugar
1 tsp. ginger
1/2 tsp. nutmeg
1/2 gal. vanilla ice cream, softened

Preparation

Combine pumpkin, sugar, salt and spices.
Add nuts.
In chilled bowl, fold mixture into ice cream.
Line bottom of 13 x 9 x 2-inch pan with half the gingersnaps; top with half of ice cream mixture.
Cover with another layer of gingersnaps and remaining ice cream.
Freeze until firm (15 hours).