Ingredients
- 1 cup Pecans, ground
- 1/2 cup Gingersnaps, ground
- 1/4 cup Sugar
- 1/4 cup Butter or margarine
- 1 cup Pumpkin, canned or cooked
- 1/2 cup Brown sugar packed
- 1/2 teaspoon salt
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg
- 1 quart Vanilla ice cream, softened
Make it step by step
- In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9" pie pan and bake at 450 deg for five minutes. COOL completely.
- In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream and mix until well-blended.
- Spoon into crust. Freeze until firm at least 2 -3 hours. Store in freezer.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Yuna Wu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.