If you like the idea of pumpkin at Thanksgiving, but aren’t too crazy about pumpkin pie, a pumpkin ice cream dessert is a nice alternative. You get your pumpkin, ice cream and cookies all in one! The only thing missing is chocolate, but if you’re like me you’ll find ways to make up for it.
This easy frozen dessert recipe is one I usually pull out around the holidays. It serves up to 18 people when made in a 9×13 inch dish, but I usually halve it and prepare it in an 8 inch square pan as a weeknight dessert. Another little trick is lining the pan with plastic wrap before assembling.
If you line the pan, you can lift the frozen ice cream dessert up and out, slice it into squares on a cutting board, then place the cut pieces back in the pan and cover them with the whipped cream. Return to the freezer until you’re ready to serve, when it’s serving time you just scoop out the sliced pieces with a spatula.
- 2 cups canned pumpkin (1 can)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 gallon vanilla ice cream, softened
- 36 gingersnaps
- (16 oz) carton of whipped topping or equivalent homemade sweetened whipped cream
- Caramel sauce for garnish
- Put the pumpkin in a large bowl and stir in sugar, salt and spices. With a silicone scraper, fold in the softened ice cream and stir until well mixed.
- Cover the bottom of a 13x9 inch dish with gingersnaps. Spread half of the ice cream mixture over the cookies, and then add another layer of cookies and ice cream. Freeze for several hours, then spread or pipe whipped cream over the top. Sprinkle with pecans. Drizzle with caramel sauce.
- For a half batch, halve all of the ingredients and assemble in an 8 inch square pan.
- Check out my note if you're interested in an easy serving method. It requires an extra step, but makes it easier when serving a crowd.