1) In a pan, combine the first 5 ingredients, sprinkle salt and stir in pecans.
2) In a chilled bowl, fold pumpkin mixture to ice cream.
3) Take a 13 x 9 x 2-inch pan, line the bottom with half gingersnaps, and sprean the pumpkin mixture on top.
4) Repeat layers and freeze until firm.
5) Cut into slices, serve with a dollop of whipped cream and pecan halves, and serve.