My grandma's treasured recipe for a delicious, easy dessert, perfect for early fall. Garnish with sliced pecans and swirl on a few loose graham cracker crumbs and top with whipped cream, if desired.
Ingredients
- 1 cup canned pumpkin
- 0.5 cups brown sugar
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 1 quart vanilla ice cream , softened
- 1 prepared graham cracker crust , 9 inch
Instructions
-
1
Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
-
2
Cover and freeze until firm, about 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Homemade Teriyaki Sauce
Simple and easy homemade teriyaki sauce. Never buy a bottle again! Keep careful watch over sauce when it's over heat. Increase or reduce the amount of garlic, onion, and ginger to your liking. While hot, pour immediately over chicken, veggies, stir fry, etc., or store in an airtight container in the refrigerator for a week.
Easy and Simple Korean BBQ Ribs
This is a family recipe that's not only simple, but tastes great! Only needs some steamed rice to complete the meal.
Zoodles alla Carbonara
A twist on the traditional carbonara using zucchini squash noodles and omitting the cream for a gluten-free, low-carb, high-protein dish.