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    Ginger Pumpkin Ice Cream


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    36 Ginger snaps
    1 can solid pack pumpkin (the regular can) (#303)
    1/3 cup Sugar
    1 cup Chopped pecans
    1 tsp Salt
    1 tsp Ground ginger
    1 tsp Cinnamon
    1/2 tsp Nutmeg
    1 tsp Vanilla
    1/2 gal Vanilla ice cream softened (Blue Bell if you can get it)
      Whipped cream

    Recipe



    Crush ginger snaps into coarse crumbs and put half the crumbs into the bottom of a 9x13x2 pan (you can also do it in individual muffin cups, but it's a little more work). Combine pumpkin, sugar, pecans, spices and vanilla and fold into ice cream. Pour into pan and top with remaining crumbs. Cover and freeze. Cut into squares and top with whipped cream. Serves 20.

 

 

 

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