1 cup cooked pumpkin (canned pumpkin pie filling)
1/3 cup sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans

4 cups vanilla ice cream, softend (1 qt)

2 cups gingersnap cookie crumbs (about 30 wafers, crushed)

1. In a medium bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Stir in pecans.
2. Spread 1 cup cookie crumbs in bottom of large pie plate. Press down.

3. In a large chilled bowl, fold pumpkin mixture into softened ice cream.
4. Spread half of the ice cream mixture on top of crumbs. .
5. Sprinkle with most of remaining crumbs; reserve a little for the top.
6. Spoon on the rest of the ice cream mixture. Sprinkler top with cookie crumbs.
7. Cover tightly with plastic wrap and freeze until firm, about 5 hours.