Frozen Pumpkin Squares - cooking recipe

Ingredients

2 c. canned pumpkin
1 c. sugar
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger
1 c. pecans, chopped
1/2 gal. vanilla ice cream, softened
36 gingersnap cookies
whipped cream (garnish)
pecan halves (garnish)

Preparation

Combine pumpkin, sugar, salt, nutmeg, cinnamon and ginger. Add chopped pecans.
Line bottom of 13 x 9-inch pan with 18 gingersnaps.
Fold pumpkin mixture into ice cream.
Spread 1/2 over gingersnaps.
Cover with the rest of the gingersnaps.
Add remaining ice cream/pumpkin mixture.
Freeze until firm (about 5 hours).
Cut into squares.
Garnish with whipped cream and pecan halves.