Instructions: Chill a mixing bowl. Set out ice cream to soften. In a medium bowl, blend pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Place softened ice cream in chilled bowl. Fold in pumpkin mixture. Line the bottom of a 9" x 13" pan with half of the ginger snaps. Top with half of the ice cream mixture. Cover with another layer of ginger snaps, add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped cream.

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