Pumpkin Freeze

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Makes: 9 servings adjust
A perfect dessert for Thanksgiving!

Directions

Ingredients

  • 1⁄4 cup Butter, melted or margarine, melted
  • 1⁄4 cup White Sugar
  • 1 1⁄4 cups Gingersnap Crumbs, fine, (about 25 ginger snap cookies)

Step 1

In medium mixing bowl, combine white sugar, ginger snap crumbs and melted margarine (or butter).
 

Step 2

Reserve 1/2 a cup of the mixture you just made - it will be used to sprinkle over the top of the dessert.
 

Step 3

Press remaining mixture into bottom of a 9" square pan.

Ingredients

  • 1 teaspoon Vanilla Extract
  • 1⁄4 teaspoon Nutmeg
  • 1⁄4 teaspoon Ground Ginger
  • 1⁄2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1⁄2 cup Brown Sugar, firmly packed
  • 1 cup Canned Pumpkin Puree
  • 4 cups Vanilla Ice Cream

Step 4

In large mixing bowl, combine remaining ingredients using a mixer.
 

Step 5

Immediately pour this mixture over the crumbs you pressed into the pan and sprinkle the top with the 1/2 a cup of crumb mixture you reserved.
 

Step 6

Freeze at least 4 hours in freezer. Remove from freezer 10 minutes before serving and cut it into squares. ENJOY!
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