Pumpkin Squares

1. 1

   Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped pecans.

2. 2

   In a chilled bowl, fold pumpkin mixture into softened ice cream.

3. 3

   Line bottom of a 13 x 9 x 2-inch pan with half of the gingersnaps.

4. 4

   Top with half the ice cream mixture. Cover with another layer of gingersnaps and add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped cream and pecan halves.

No additional tips available.