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Ingredients:

1 (15-ounce) can pumpkin
1 cup sugar
1 teaspoon cinnamon
1 pinch cloves
1 pinch nutmeg
1/2 gallon ice cream
1 (16-ounce) bag gingersnap

Mix pumpkin, sugar and spices together. Add ice cream. Mix well. Put in flat baking dish. Layer ginger snaps and ice cream twice and freeze.

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