Frozen Pumpkin Dessert
- Crust
- 1/4 cup butter, melted
- 1 3/4 cups gingersnap crumbs
- Filling
- 1 (14 ounce) can pumpkin (no spices)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon clove
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 quart vanilla ice cream, softened
- Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
- Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
- Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
- Garnish with whip cream if desired.
crust, butter, gingersnap crumbs, filling, pumpkin, brown sugar, sugar, cinnamon, nutmeg, clove, ground ginger, salt, vanilla ice cream
Taken from www.food.com/recipe/frozen-pumpkin-dessert-123105 (may not work)