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Quick and easy freezable pumpkin dessert for the holidays. Serve with whipped cream.
Ingredients
- 2 cups canned pumpkin
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup chopped walnuts (Optional)
- ½ gallon vanilla ice cream, softened
- 36 gingersnap cookies, crushed
Directions
Step 1
Combine pumpkin, sugar, salt, cinnamon, and nutmeg in a bowl; mix well and stir in walnuts.
Step 2
Place ice cream into a chilled bowl and gently fold in pumpkin mixture.
Step 3
Line the bottom of a 9×13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies, followed by remaining ice cream mixture. Freeze, 8 hours to overnight. Cut into squares and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 30% |
| Cholesterol31mg | 10% |
| Sodium347mg | 15% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber2g | 8% |
| Total Sugars35g | |
| Protein5g | |
| Vitamin C2mg | 10% |
| Calcium112mg | 9% |
| Iron1mg | 7% |
| Potassium255mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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