Pumpkin Ice Cream

1 (15 ounce) can pumpkin

1 cup white sugar

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup chopped pecans

½ gallon vanilla ice cream, softened

36 vanilla wafers

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.