Serves: 6
Total Calories: 1,984.105
Lightly coat an 8-inch square baking dish with non-stick cooking spray. Sprinkle with half of the ginger snap crumbs.
Stir pumpkin, sugar, 1/2 cup nuts, and pumpkin pie spice in a medium bowl until well blended.
Stir ice cream in a large bowl until smooth, but not melted. Stir in pumpkin mixture just until well blended. Carefully pour into baking dish. Sprinkle with remaining crumbs. Place plastic wrap directly on the surface. Cover dish with foil. Freeze at least 4 hours or until firm.
To serve, cut with a sharp knife. Garnish with whipped cream and nuts.
This Frozen Pumpkin Dessert recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
