FROZEN PUMPKIN DESSERT
1 c. cooked pumpkin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped pecans, toasted
4 c. vanilla ice cream, softened (half of a 1/2 gallon
container)
2 c. gingersnap cookie crumbs (about 30 wafers)
Kiwi and raspberries for garnish
In a medium bowl, combine
pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in
pecans. In a large chilled bowl, fold pumpkin mixture into
softened ice cream. Place 1 cup cookie crumbs in bottom of a
glass serving dish. Spread half of the ice cream mixture on top.
Sprinkle with remaining crumbs. Reserve some for the top. Spoon
on the rest of the ice cream mixture. Sprinkle top with some
cookie crumbs. Cover tightly with plastic wrap. Freeze until
firm, about 5 hours. Garnish with sliced kiwi, raspberries or
other fruit or berries. 4 to 6 servings.
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