"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Frozen Pumpkin Dessert Recipe

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This recipe for Frozen Pumpkin Dessert, by , is from The Blakley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Blakley
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cooked pumpkin
1/2 cup sugar
1/2 tsp each salt, ground ginger, cinnamon and nutmeg
1/2 cup chopped pecans, toasted
4 cups vanilla ice ream, softened (half of a 1/2 gallon container)
2 cups gingersnap cookie crumbs (about 30 waffers)
Kiwi and raspberries for garnish

Directions:
Directions:
In a medium bowl combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans. In a large chilled bowl, fold pumpkin mixture into softened ice cream. Place one cup cookie crumbs in bottom of a glass serving dish. Spread half of the ice cream mixture on top. Sprinkle with remaining crumbs. Reserve some for the top. Spoon on the rest of the ice cream mixture. Sprinkle top with some cookie crumbs. Cover tightly with plastic wrap. Freeze until firm, about five hours. Garnish with sliced kiwi, raspberries or other fruit or berries.

Preparation Time:
Preparation Time:
10 minutes

 

 

 

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