Frozen Pumpkin Dessert
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
9
ingredients
-
Crust
- 1⁄4 cup butter, melted
- 1 3⁄4 cups gingersnap crumbs
-
Filling
- 1 (14 ounce) can pumpkin (no spices)
- 1⁄2 cup brown sugar
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1⁄8 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1 quart vanilla ice cream, softened
directions
- Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
- Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
- Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
- Garnish with whip cream if desired.
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Reviews
-
Easy, quick, and good! A great dessert for kids to prepare. We make this with soy ice cream (dairy allergies), decrease the cloves to 1/8 tsp, and pour it into two prepared graham cracker pie crusts. If you use mini graham crusts, it makes 30 individual servings. A nice alternative to traditional pumpkin pie at Thanksgiving, we eat it all year long. Oh, and don't tell my eight year-old, but it has _vegetables_ in it! Thanks, Pamela!
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This was such a good dessert! We had Thanksgiving dinner for my finacé's son's 14th b-day this past Saturday, and this was one of the desserts. It was so easy to mix up, and it was very popular, especially with my future FIL who had several pieces. I think anyone who likes pumpkin pie and ice cream would appreciate this. The only changes I made were to use cinnamon graham cracker crumbs for the crust, since I had those on hand, and also to decrease the cloves to 1/4 tsp as a personal flavor preference. I've had many requests for the recipe on this one!
RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba