Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Katy Wood      

Recipe Categories:

    Frozen Pumpkin Dessert

    Source of Recipe


    List of Ingredients

    20 ginger snaps crushed
    1 cup pumpkins canned
    1/2 cup sugar
    1/2 cup pecans chopped
    1 1/4 teaspoons pumpkin pie spice
    1/4 teaspoon salt
    1 quart vanilla ice cream
    Whipped cream
    Additional chopped pecans


    Lightly coat an 8-inch square baking dish with non-stick cooking spray. Sprinkle with half of the ginger snap crumbs. Stir pumpkin, sugar, 1/2 cup nuts, and pumpkin pie spice in a medium bowl until well blended. Stir ice cream in a large bowl until smooth, but not melted. Stir in pumpkin mixture just until well blended. Carefully pour into baking dish. Sprinkle with remaining crumbs. Place plastic wrap directly on the surface. Cover dish with foil. Freeze at least 4 hours or until firm. To serve, cut with a sharp knife. Garnish with whipped cream and nuts. Makes 6 servings.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |