Ginger Pumpkin Frost - cooking recipe

Ingredients

2 c. pumpkin
3/4 c. sugar
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. chopped pecans (optional)
1/2 gal. ice cream
gingersnaps, crumbled (will take nearly a whole box)

Preparation

Combine first 5 or six ingredients.
Soften ice cream and fold into pumpkin mixture.
Place a layer of gingersnap crumbs in bottom of a 9 x 13-inch cake pan.
Pour in ice cream mixture; sprinkle with a layer of gingersnap crumbs.
Freeze until very firm.
Remove from freezer 15 to 30 minutes before serving.
Can be served with whipped cream.