Frozen

Ingredients

• Servings: 1
• 1 1/2 cups crushed gingersnap cookies
• 1 tablespoon white sugar
• 1/4 cup butter, melted
• 1 cup pumpkin puree
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups frozen whipped topping, thawed
• 2 cups vanilla ice cream, softened

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• preheat oven to 300 degrees f (150 degrees c).
• in a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. stir in melted butter or margarine. press mixture evenly into a 9 inch pie plate. bake for 15 minutes. allow to cool.
• in a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. stir until thoroughly mixed. fold in whipped topping.
• spread ice cream in an even layer in bottom of cooled gingersnap crust. pour pumpkin mixture over ice cream. freeze at least 2 hours before serving. garnish with whipped topping and crushed gingersnaps if desired.