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Ginger Pumpkin Ice Cream Recipe
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Ginger Pumpkin Ice Cream

36 Ginger snaps
1 can solid pack pumpkin (the regular can) (#303)
1/3 cup Sugar
1 cup Chopped pecans
1 tsp Salt
1 tsp Ground ginger
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Vanilla
1/2 gal Vanilla ice cream softened
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.

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