Serves: 6
Total Calories: 331
Combine pumpkin, sugar, salt, spices and nuts. Stir into softened ice cream. Grease a 10 x 6 x 1 1/2 -inch dish. Line bottom with piece of wax paper cut to fit. Grease wax paper. Sprinkle with 1/2 of crushed ginger snaps and smooth ice cream mixture on top. Top with remaining ginger snaps. Freeze. Before serving, loosen sides with spatula and turn out onto plate. Peel off wax paper and cut into serving pieces.
This Ginger-Pumpkin Dessert recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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