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Pumpkin Ice Cream Dessert Recipe

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This recipe for Pumpkin Ice Cream Dessert is from The Cyr Family Cookbook, 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:
 

Crust
Ingredients:  
Ingredients:  
* 2½ cups Graham cracker crumbs
* 2/3 cups melted butter
* 3 Tbsp sugar
Directions:
Directions:
In a bowl combine graham cracker crumbs, sugar and butter until well mixed. Reserve 1/2 cup of mixture to sprinkle on finished dessert. Spread remaining crumbs in bottom of a 9x13 inch baking pan. Bake crust for 5 minutes. Remove from oven and cool completely. Set aside.
 

Pumpkin Ice Cream Filling & Assembly
Ingredients:  
Ingredients:  
* 1 1/2 cups canned pumpkin
* 3/4 cup packed brown sugar
* 1 1/2 tsp cinnamon
* 1/2 tsp nutmeg
* 1/4 tsp salt
* 1/2 tsp ground cloves
* 1 1/2 quarts vanilla ice cream, softened
* 8 oz. Cool Whip
* 1/2 cup reserved crumb mixture
Directions:
Directions:
In a saucepan on medium low heat cook pumpkin, sugar, cinnamon, nutmeg, salt and cloves stirring constantly, bring to a boil and remove from heat, and cool completely. Beat cooled pumpkin mixture into softened ice cream. Pour onto the prepared crust and freeze the dessert for a couple of hours. When firm spread cool whip on top of dessert and sprinkle top with reserved crumbs. Freeze until ready to serve. Serves 12 to 15
Note: Can substitute sweetened whip cream for cool whip

 

 

 

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