"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Squares, by Margaret Roberts, is from Grits to Gourmet,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Margaret Roberts Added: Wednesday, August 16, 2006
Combine pumpkin, sugar, spices & pecans. In a chilled bowl fold pumpkin mixture into softened ice cream. Line bottom of 9/13 pan with half the gingersnaps. Cover with layer of pumpkin/ice cream mixture. Add another layer gingersnaps. Cover with pumpkin mixture. Freeze about 5 hours. Cut in squares, garnish with whipped cream.
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