Pumpkin Squares

Directions

1. 1
   Line a 9 x 13-inch dish with half the gingersnaps.
2. 2
   Stir together the pumpkin, sugar, salt and spices; fold into the ice cream.
3. 3
   Spread half over the gingersnaps.
4. 4
   Lay on second half of gingersnaps and spread remaining half of pumpkin mixture. Sprinkle pecans on top.
5. 5
   Freeze until firm.
6. 6
   Remove from freezer about 15 minutes before serving.
7. 7
   Cut in squares.
8. 8
   Serve with whipped cream.
9. 9
   Yield: 12 to 15 servings.