1 (15 ounce) can pumpkin;
1 cup white sugar;
1 teaspoon salt;
1 teaspoon ground ginger;
1 teaspoon ground cinnamon;
1/2 teaspoon ground nutmeg;
1 cup chopped pecans;
1/2 gallon vanilla ice cream, softened;
36 vanilla wafers.
Preparation:
In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
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