32 or more gingersnaps—line 8 inch square dish with half. Reserve the other half.
- 3/4 cup canned pumpkin
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Blend together quickly with 1 quart softened vanilla ice cream. Spoon half of the mixture over gingersnaps in dish. Layer reserved over next. Spread remaining mixture over top.
Sprinkle 1/2 cup chopped pecans over top.
Freeze until firm.