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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A nice change from pumpkin pie. It can be decorated with walnut halves and drizzled with maple syrup or served as is. I would recommend removing it from the freezer about 15-20 minutes before serving and dipping the knife in hot water before cutting it. Ingredients:
1 1/2 cups gingersnap crumbs |
3 tablespoons melted butter |
2 liters vanilla ice cream, slightly thawed |
1 cup pumpkin puree |
3/4 cup brown sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 cup whipping cream |
Directions:
1. Combine cookie crumbs with melted butter until evenly distributed.
2. Press mixture into the bottom and slightly up the sides of a 9 springform pan.
3. Refrigerate 10-15 minutes.
4. Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
5. Place in freezer until hard.
6. Mix together pumpkin, sugar, cinnamon and nutmeg.
7. Whip cream until stiff and fold into pumpkin mixture.
8. Spoon over ice cream.
9. With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
10. Freeze until firm.
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