Recipe - Ginger Pumpkin Ice Cream

36 Ginger snaps
1 cn (#303) solid pack pumpkin
; (the regular can)
1/3 cup Sugar
1 cup Chopped pecans
1 teaspoon Salt
1 teaspoon Ground ginger
1 teaspoon Cinnamon
One half teaspoon Nutmeg
1 teaspoon Vanilla
One half ga Vanilla ice cream softened;
(Blue Bell if you can get
it)
Whipped cream

Crush ginger snaps into coarse crumbs and put half the crumbs into the
bottom of a 9x13x2 pan (you can also do it in individual muffin cups, but
it's a little more work). Combine pumpkin, sugar, pecans, spices and
vanilla and fold into ice cream. Pour into pan and top with remaining
crumbs. Cover and freeze. Cut into squares and top with whipped cream.
Serves 20.

Posted to FOODWINE Digest by Lyn Belisle belisle@TENET.EDU on Dec 21,
1997