Pumpkin Squares - cooking recipe

Ingredients

36 gingersnaps
2 c. canned pumpkin
1 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 gal. vanilla ice cream
1/2 c. chopped pecans
whipped cream

Preparation

Line a 9 x 13-inch dish with half the gingersnaps.
Stir together the pumpkin, sugar, salt and spices; fold into the ice cream.
Spread half over the gingersnaps.
Lay on second half of gingersnaps and spread remaining half of pumpkin mixture. Sprinkle pecans on top.
Freeze until firm.
Remove from freezer about 15 minutes before serving.
Cut in squares.
Serve with whipped cream.
Yield: 12 to 15 servings.