Ingredients
| 21 | gingersnaps (21-22) |
| 1 | cup canned pumpkin |
| 1/2 | cup sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon cinnamon |
| 1/4 | teaspoon nutmeg |
| 1/2 | cup pecans, chopped |
| 1 | quart vanilla ice cream |
Instructions
Arrange 19-20 whole gingersnaps over bottom and sides of 9-inch pie plate. Crush remaining gingersnaps. Combine pumpkin, sugar, salt and spices. Mix well. Stir in pecans. Chill in refrigerator 2 hours. Fold chilled mixture into softened ice cream. Spoon into the gingersnap-lined pie plate. Sprinkle gingersnap crumbs over top and freeze.
