rmaust's Recipe

Frozen Pumpkin Dessert

Category: Recipes

2 cups canned pumpkin
1 cup sugar
1 tsp salt
1/2 tsp ginger
1 tsp. cinnamon
1/2 tsp nutmeg
1 cup chopped pecans
1/2 gallon vanilla ice cream, softened
36 gingersnap cookies
whipped topping
pecan halves

Combine pumpkin, sugar and spices. Line the bottom of a 9 x 13 pan with half of the gingersnaps. In a chilled bowl combine softened ice cream and pecans with pumpkin mixture. Work fast so that the ice cream melts as little as possible. Put half of the ice cream mix on top of the gingersnaps in the pan. Repeat another layer of gingersnaps and the remaining ice cream mix. Freeze for several hours. Remove from freezer several minutes before serving. To serve, cut in squares and top with whipped topping and a pecan half. Makes 18 generous servings.