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1 1-pound can pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla ice cream, softened
36 vanilla wafers
1. Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; stir in pecans.
2. Combine pumpkin mixture and ice cream in chilled bowl.
3. Line bottom of 13x9-inch pan with half the ice cream mixture. Cover with layer of cookies; add remaining ice cream mixture.
4. Freeze for about 5 hours or until firm.
5. Cut into squares; serve with pecan halves or whipped cream, if desired.
Ginger snaps may be used in place of vanilla wafers if desired.
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