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 , 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
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