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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup canned pumpkin |
1/2 cup firmly packed brown sugar |
1/8 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 quart vanilla ice cream, softened |
gingersnap crumb crust |
garnishes: whipped cream, gingersnaps |
Directions:
1. Combine first 6 ingredients in a large bowl, stirring well. Fold in ice cream.
2. Spoon mixture into Gingersnap Crumb Crust; cover and freeze 8 hours or overnight. Let stand at room temperature 10 minutes, and garnish, if desired.
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