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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Because I am not too fond of pumpkin pies, I use this instead for holidays. Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup brown sugar |
1/4 cup melted butter |
1 (15 ounce) can pure pumpkin |
1/2 cup brown sugar |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 teaspoon ground cinnamon |
1 quart vanilla ice cream, softened |
1 cup whipped cream |
1 tablespoon confectioners' sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
2. Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.
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