Directions:
- In a small bowl combine pumpkin, sugar, and spices. Stir in pecans.
- In a large chilled bowl, beat the softened ice cream; when smooth, beat in the pumpkin mixture.
- Crush 18 of the gingersnaps; line the bottom of a 9 x 13-inch baking pan with the crumbs. Spoon 1/2 of the ice cream mixture over crumbs, smooth the top. Crush remaining gingersnaps and spread crumbs over the top. Spread with rest of ice cream mixture.
- Freeze 4 hours or overnight. Remove from freezer 10 or 15 minutes before serving. Cut into squares to serve. Top each square with a dollop of whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 575.19 Kcal (2408 kJ) | ||
| Calories from fat | 324.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.07g | 55% | |
|---|---|---|---|
| Cholesterol | 66.47mg | 22% | |
| Sodium | 421.25mg | 18% | |
| Potassium | 424.57mg | 9% | |
| Total Carbs | 59.2g | 20% | |
| Sugars | 42.66g | 171% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 8.62g | 17% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 200.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 303.23 Kcal (1270 kJ) | ||
| Calories from fat | 171.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.02g | 55% | |
|---|---|---|---|
| Cholesterol | 35.04mg | 22% | |
| Sodium | 222.08mg | 18% | |
| Potassium | 223.83mg | 9% | |
| Total Carbs | 31.21g | 20% | |
| Sugars | 22.49g | 171% | |
| Dietary Fiber | 2.06g | 16% | |
| Protein | 4.54g | 17% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.9mg | 10% | |
| Calcium | 105.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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