Recipe by Lorraine of AZ
When the autumn nights are not too chilly, this is a wonderful dessert to serve to friends, Flavored with pumpkin, the dessert flavor of the season, spiked with gingersnaps, this ice cream dessert is absolutely irresistible. This recipe is very old and came from a friend, Jane Purtill, who served it as a bridge dessert. Every one of us asked her for the recipe! Note that cooking time is actually freezing time.
- 1 (16 ounce) can pumpkin
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon nutmeg
- 1 1⁄2 cups pecans, toasted
- 1⁄2 gallon vanilla ice cream, softened
- 36 gingersnaps
- 1 cup heavy cream, whipped, to garnish
Directions See How It's Made
- In a small bowl combine pumpkin, sugar, and spices. Stir in pecans.
- In a large chilled bowl, beat the softened ice cream; when smooth, beat in the pumpkin mixture.
- Crush 18 of the gingersnaps; line the bottom of a 9 x 13-inch baking pan with the crumbs. Spoon 1/2 of the ice cream mixture over crumbs, smooth the top. Crush remaining gingersnaps and spread crumbs over the top. Spread with rest of ice cream mixture.
- Freeze 4 hours or overnight. Remove from freezer 10 or 15 minutes before serving. Cut into squares to serve. Top each square with a dollop of whipped cream.