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pumpkin ice cream dessert

(3 ratings)
herby avatar
Recipe by
Linda Rupp
@herby
Farmington, TN

Another great dessert for canned pumpkin. The ginger snap cookies are optional of course. If using they can be crumbled or used whole.

(3 ratings)
yield 18 serving(s)
prep time 30 Min

Ingredients For pumpkin ice cream dessert

  • 2 c
    canned pumpkin
  • 1 c
    sugar
  • 1 tsp
    salt
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cinnamon - heaping
  • 1/2 tsp
    ground nutmeg - fresh if possible
  • 36
    gingersnaps or vanilla wafer cookies
  • 1 c
    pecans - chopped and toasted
  • 1/2 gal
    vanilla ice cream - softened

How To Make pumpkin ice cream dessert

  • 1
    Combine pumpkin, sugar salt & spices. Add pecans. In a chilled bowl, fold pumpkin mixture into ice cream. Line the bottom of a 13 x9 x 2“ pan with gingersnaps or vanilla wafer cookies.
  • 2
    Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped topping and pecan halves.
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