Frozen Pumpkin Dessert 1 cup cooked pumpkin
1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup chopped pecans, toasted 4 cups vanilla ice cream, softened, half of a 1/2 gallon container 2 cups gingersnap cookie crumbs, about 30 wafers Kiwi and raspberries, for garnish In a medium bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans. In a large chilled bowl, fold pumpkin mixture into softened ice cream. Place 1 cup cookie crumbs in bottom of a glass serving dish. Spread half of the ice cream mixture on top. Sprinkle with remaining crumbs. Reserve some for the top. Spoon on the rest of the ice cream mixture. Sprinkle top with some cookie crumbs. Cover tightly with plastic wrap. Freeze until firm, about 5 hours. Garnish with sliced kiwi, raspberries or other fruit or berries. Makes 4 to 6 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
