Ingredients Jump to Instructions ↓

  1. 1 can(s) (16 ounces)

  2. solid-pack pumpkin (not pumpkin-pie mix)

  3. 1 cup(s) sugar

  4. 1 can(s) (3 ounces)

  5. pecans , toasted and chopped

  6. 1 teaspoon(s) salt

  7. 1 teaspoon(s) ground ginger

  8. 1/2 teaspoon(s) ground nutmeg

  9. Ground cinnamon

  10. 1/2 gallon(s)

  11. vanilla ice cream , softened

  12. 36 gingersnap cookies

  13. 1 cup(s) heavy or whipping cream

Instructions Jump to Ingredients ↑

  1. EARLY IN DAY OR DAY AHEAD: In large bowl, mix pumpkin, sugar, chopped pecans, salt, ginger, nutmeg, and 1 teaspoon cinnamon until blended. With rubber spatula, fold in softened ice cream until well blended.

  2. Arrange half of gingersnap cookies in bottom of 13- by 9-inch metal baking pan. Spoon half of ice-cream mixture over cookies. Top with remaining cookies, then remaining ice-cream mixture. Cover with plastic wrap and freeze until firm, at least 5 hours.

  3. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Score top of ice-cream dessert into 15 serving pieces. Top each piece with dollop of whipped cream. Sprinkle whipped cream with cinnamon. Return to freezer until ready to serve.


Send feedback