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Ginger-Pumpkin Dessert |
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Serves: 6 Print this Recipe1 cup pumpkins cooked 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon ginger ground 1/2 teaspoon cinnamon ground 1/4 teaspoon nutmeg ground 1/2 cup pecans chopped 1 quart vanilla ice cream best, softened 16 ginger snaps crushed Combine pumpkin, sugar, salt, spices and nuts. Stir into softened ice cream. Grease a 10 x 6 x 1 1/2 -inch dish. Line bottom with piece of wax paper cut to fit. Grease wax paper. Sprinkle with 1/2 of crushed ginger snaps and smooth ice cream mixture on top. Top with remaining ginger snaps. Freeze. Before serving, loosen sides with spatula and turn out onto plate. Peel off wax paper and cut into serving pieces. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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