2 C canned pumpkin
1 C sugar
1 3-oz pkg pecans, toasted and chopped - optional
1 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 gallon vanilla ice cream, softened
36 ginger snap cookies
1 C heavy whipping cream
cinnamon for garnish
Early in the day or prepared the day before:
In a large bowl mix pumpkin, sugar and pecans, and spices. Using rubber spatula fold in softened ice cream, until well blended.
Arrange half of cookies in bottom of 13x9 baking dish, spoon half of ice cream mixture on cookies, repeat layer.
Cover with plastic wrap and freeze for at least 5 hours.
Just before serving, in a bowl whip cream on medium speed until stiff peaks form.
Score top of ice cream squares into 15 pieces, top each square with a dollop of whipped cream and a sprinkle of cinnamon. Keep frozen until ready to serve.
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