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Submitted by: Beverly Ray from Brandon, FL
Originally shared on the web 05/26/2023

2 c. canned pumpkin
1 c. sugar
1 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 gal. vanilla ice cream, softened
36 gingersnaps, divided
Optional: whipped cream,
pecan halves

Mix together pumpkin, sugar, salt and spices. Fold pumpkin mixture into softened ice cream. Line the bottom of a 13"x9" baking pan with half of gingersnaps. Spread half of ice cream mixture over top. Arrange remaining gingersnaps on top; spread with remaining ice cream mixture. Freeze until firm, or overnight. Garnish with whipped cream and pecan halves, if desired. Let stand at room temperature for 5 to 10 minutes before slicing. Serves 15 to 18.