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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Dessert: Pumpkin Ice Cream Recipe

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This recipe for Dessert: Pumpkin Ice Cream is from Big Mimi's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/2 c. ginger snap crumbs
1/4 c. powdered sugar
1/4-1/2 c. butter, melted

Filling:
1 c. canned pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
Dash cloves
1 qt. vanilla ice cream, softened
Directions:
Directions:
Preheat Oven: 375º

Crust:
Mix together ginger snap crumbs and melted butter.
Add powdered sugar.
Pat into a 9" pie tin.

Bake: 8 Minutes.
Cool completely.

Filling:
Combine; pumpkin, brown sugar, salt, cinnamon, ginger, and cloves.
Fold in vanilla ice cream.

Put pumpkin mixture into crust & freeze.

 

 

 

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