a few years back and I have about a dozen or so of the pages dog-eared but I think I've only made one or two recipes! But in my defense, they were worth buying the book for because this dessert is a real winner and it makes a LOT! She tells you to make it in a 9x13 pan, but I chose to make mine into pies. She also uses a graham cracker crust in the original recipe, but I had gingersnaps and the swap out was AMAZING that I couldn't go back to graham crackers. ALL that said, I'm writing this as the original recipe states so that you can see that it's okay to use what you've got and to be creative with your ingredients!Frozen Pumpkin Dessert
Don't Panic: Dinner's in the Freezer
Makes 24 servings
2 cups canned pumpkin
1 cup sugar
1 t salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg (I go easy on the nutmeg)
1 cup chopped pecans (I've skipped in the past)
1/2 gallon vanilla ice cream, softened
Graham Cracker Crust** (see note at bottom)
2 cups graham cracker crumbs (I used Gingersnap cookies)
1/2 cup butter, melted
1/4 cup sugar
Prepare graham cracker crust by mixing crust ingredients and patting into a 9x13 pan. Bake at 375 degrees for 10 minutes. Remove from oven and cool completely. (chilling would not be a bad idea)
In large bowl, combine pumpkin, sguar, salt, spices, and nuts. Fold in ice cream. Pour pumpkin mixture into pan. Seal top of pan with plastic wrap and then foil. Freeze until firm.
Gingersnap crust-
I discovered a recipe in my Aunt's filebox for a PUmpkin Ice Cream Pie with Gingersnap Crust. Seems as though great minds think alike! Here is her recipe for making the gingersnap crust, you'll want to adjust the sugar and increase amounts to make it for a 9x13 pan. Her recipe made a crust for a 10 inch pie pan.
1 1/2 cups gingersnaps, crushed
1 Tbs sugar
1/4 cup butter melted
Mix together. Press into pie pan and bake at 300 degreese 12-15 minutes. Cool, then chill.
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