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pumpkin ice cream dessert

(3 ratings)
herby avatar
Recipe by
Linda Rupp
@herby
Farmington, TN

Another great dessert for canned pumpkin. The ginger snap cookies are optional of course. If using they can be crumbled or used whole.

►
(3 ratings)
yield 18 serving(s)
prep time 30 Min

Ingredients For pumpkin ice cream dessert

  • 2 c
    canned pumpkin
  • 1 c
    sugar
  • 1 tsp
    salt
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cinnamon - heaping
  • 1/2 tsp
    ground nutmeg - fresh if possible
  • 36
    gingersnaps or vanilla wafer cookies
  • 1 c
    pecans - chopped and toasted
  • 1/2 gal
    vanilla ice cream - softened

How To Make pumpkin ice cream dessert

  • 1
    Combine pumpkin, sugar salt & spices. Add pecans. In a chilled bowl, fold pumpkin mixture into ice cream. Line the bottom of a 13 x9 x 2“ pan with gingersnaps or vanilla wafer cookies.
  • 2
    Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped topping and pecan halves.
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