Pumpkin Ice Cream Squares

I'm not a big fan of pumpkin pie, but was in charge of bringing desserts to each of our Thanksgiving dinners. I made this for one of the houses, it's a nice alternative to pumpkin pie, that's really yummy and still pumpkiny :)

1 16 oz. can solid pack pumpkin
1 cup sugar
1 tea. salt
1 tea. ground ginger
1/2 tea. ground nutmeg
ground cinnamon
1/2 gallon vanilla ice cream softened
36 ginger snap cookies
1 cup cool whip

1. In large mixing bowl, mix pumpkin, sugar, salt, ginger, nutmeg, 1 tea. cinnamon until blended. Fold in softened ice cream until well blended.

2. Arrange half gingersnap cookies in bottom of 9x13 pan. Spoon half of ice cream mixture over cookies. Top with remaining cookies, then remaining ice cream mixture. Cover with plastic wrap, freeze 5 hours.

3. Cut, top each piece with cool whip. Sprinkle with cinnamon. Makes 15 servings.