Skip Navigation Links
  Skip Navigation Links  

Desserts - Frozen Pumpkin Dessert

  • 20 ginger snap cookies, crushed
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 cup chopped pecans
  • 11/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 quart vanilla ice cream
  • Additional chopped pecans

Butter a 11/2 quart oblong baking dish. Sprinkle with half of the ginger snap crumbs. In a medium bowl, stir pumpkin, sugar, 1/2 cup nuts, pumpkin pie spice, and salt until well blended. In a large bowl, stir ice cream until softened. Stir in pumpkin mixture until well blended but not melted. Evenly pour into baking dish. Sprinkle with remaining crumbs. Cover dish with foil. Freeze for 3 hours or until firm. To serve, cut with a sharp knife. Garnish with whipped cream and nuts.
Submitted By: Lorraine J. Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2024 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice