Instructions: Crush ginger snaps into coarse crumbs and put half the crumbs into the bottom of a 9x13x2 pan (you can also do it in individual muffin cups, but its a little more work). Combine pumpkin, sugar, pecans, spices and vanilla and fold into ice cream. Pour into pan and top with remaining crumbs. Cover and freeze. Cut into squares and top with whipped cream.

Serves 20.

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