Pumpkin Squares - cooking recipe

Ingredients

2 c. pumpkin
1 c. sugar
1 tsp. each: ginger, cinnamon and salt
1/2 tsp. nutmeg
1 c. pecans
1/2 gal. vanilla or butter pecan ice cream
gingersnaps

Preparation

Mix first 6 ingredients well.
Add pecans.
Fold in ice cream. In a 13 x 9-inch pan, place 18 gingersnaps on bottom.
Spread half of the mixture over the gingersnaps.
Then spread 18 more gingersnaps over that.
Place the remaining mixture over all. Freeze 5 hours and top with Cool Whip.