- 1 No. 1 can pumpkin ((2 Cups))
- 1 Cup sugar
- 1 Cup chopped roasted pecans
- 1/2 Gallon softened vanilla ice cream
- 36 gingersnaps
- Combine pumpkin, sugar, spices, and add nuts.
- Fold pumpkin mixture into ice cream in a chilled bowl.
- Line bottom of 9x13-inch pan with half the gingersnaps; top with half the ice cream mixture, then another layer gingersnaps, remaining ice cream.
- Freeze until firm (5 hours or more).
- Cut into squares.
- Garnish with whipped cream and pecan half.