Recipe - Frozen Pumpkin Dessert

1 cup Cooked Pumpkin
One half cup Sugar
One half teaspoon Salt
One half teaspoon Ginger, Ground
One half teaspoon Cinnamon, Ground
One half teaspoon Nutmeg, Grated
One half cup Pecans, Chopped
4 cup Vanilla Ice Cream
2 cup Gingersnap Cookies, Crushed
1 Kiwi Fruit, Sliced
10 Whole Raspberries

Combine the pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in the
pecans. Allow the ice cream to soften in a large bowl. Fold the pumpkin
mixture into the ice cream. Place half the cookie crumbs in the bottom of a
glass serving dish. Spread half the ice cream mixture over the cookie
crumbs. Sprinkle most of the remaining crumbs over the ice cream mixture.
Spoon on the remaining ice cream. Sprinkle the last of the cookie crumbs
over the top. Cover tightly with plastic wrap. Freeze until firm (about 5
hours). Garnish with slices of kiwi fruit, whole raspberries or other fruit
and berries. Serve.

Joel Ehrlich

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini