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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 9 |
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A wonderful fall dessert-perfect for Thanksgiving! Cooking time is freezing time. Ingredients:
1/4 cup butter, melted |
1 3/4 cups gingersnap crumbs |
1 (14 ounce) can pumpkin (no spices) |
1/2 cup brown sugar |
1/4 cup sugar |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
1/8 teaspoon ground ginger |
1/4 teaspoon salt |
1 quart vanilla ice cream, softened |
Directions:
1. Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
2. Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
3. Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
4. Garnish with whip cream if desired.
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