| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Can pumpkin |
| 1 |
c |
Sugar |
| 1 |
ts |
Each salt; ginger, cinnamon, and nutmeg |
| 1 |
c |
Shopped pecans |
| 1/2 |
ga |
Good quality vanilla ice cream |
| 36 |
|
Ginger snaps; about |
|
|
Additional whole pecans for garnish, if desired |
INSTRUCTIONS
Leave out ice cream to soften to mixable consistancy. In a large bowl,
blend the ice cream, pumpkin, sugar, salt, spices and chopped pecans. Cover
the bottom of an ungreased sheet cake or lasagna pan (I prefer to use
glass) with a layer of ginger snaps. If desired, you can also place a row
of gingersnaps along the sides, standing on their side. Pour half the ice
cream mixture on top. Make another layer of ginger snaps on top of the ice
cream misture, and again along the sides if desired. Pour the remaining ice
cream mix on top. Garnish with whole pecans and/or ginger snap crumbs.
Re-freeze. Leave out 15 min or so before serving to make cutting and
removing from the pan easier. Cut into squares and serve. May be served
with a dollop of whipped cream.
Notes: I use a bit less sugar and a lot more spice than the recipe actually
calls for. You can really judge by taste as you mix -since this isn't baked
or cooked, the spices will taste the same when served as they do while you
mix them in. If using a prepared pumpkin pie filling, rather than plain
pumpkin, I don't add any more sugar, but do add a bit more spice.
Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Nov 18, 1997
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