22 Gingersnaps

1 can (15 oz) pumpkin

1/2 c sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 c chpooed nuts

1 quart vanilla ice cream or frozen yogurt (slighly soft)

 

Arrange 19 whole gingersnaps on the bottom and sides of a 9" pie.  Crush the remaining and set aside.

In a medium bowl combine the pumpkin, salt,sugar, cinnamon, and nutmeg and mix well.  Stir in the nuts and chill.

Fold the chilled misture into the softened ice cream or yogurt and spoon into the piecrust.  Sprinkle the reserved gingersnaps over the top and freeze.

Remove from freezer 15 to 20 minutes prior to serving.

Enjoy!