pumpkin recipe!

We've made this before and it tastes great. We can't make it this year because there is no room in the freezer.

2 cups pumpkin from a can
1 tsp. salt
1 tsp. cinnamon
1 cup chopped pecans toasted (optional)
36 ginger snaps
1 cup sugar
1 tsp. ginger
1/2 tsp. nutmeg
1/2 gallon vanilla ice cream softened

Combine pumpkin, sugar, salt, ginger, cinnamon & nutmeg. Add chopped pecans. In a chilled bowl fold pumpkin mixture into ice cream mixture. Line bottom of 13x9x2 pan with half of ginger snaps. Top with half ice cream mixture. Cover with remaining ginger snaps. Add remaining ice cream mixture. Freeze until firm (about 5 hours). Cut in squares, garnish with whipped cream and pecans.