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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This is a nice addition to the Thanksgiving table. The ginger in this recipe gives it a nice zing. It is adapted from 100 Dynamite Desserts . Cooking time = freezing time & is approximate. Ingredients:
1 3/4 cups gingersnap crumbs |
1/4 cup sugar |
1/2 cup butter, melted |
1 pint rich vanilla ice cream, softened |
1 cup canned pumpkin or 1 cup pumpkin puree |
1 cup brown sugar, packed |
2 tablespoons finely chopped candied ginger |
1 teaspoon vanilla extract |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
1 cup whipping cream, whipped |
Directions:
1. Combine crust ingredients& press into the bottom of a 9 inch springform pan.
2. Spread ice cream evenly over crust& freeze.
3. Mix together pumpkin, sugar, ginger, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Fold in whipped cream.
5. Spread over ice cream layer& freeze.
6. Remove from freezer 20 minutes before serving.
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