Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- Crust:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup brown sugar, well packed
- 1/4 cup melted butter
- Filling:
- 2 cups (1-16 oz. can) pumpkin
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash cloves
- 1 quart softened vanilla ice cream
- 1 cup heavy cream, whipped
- 2 Tablespoons powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 cup toasted chopped pecans
Makes: 1 pan (size 9 inches)
Prep time: 15 to 20 minutes
Freezing time: 2 to 4 hours
Tip: This dessert can be made ahead and kept frozen. Remove from freezer 20 minutes before serving to soften slightly.
Crust:
Mix graham cracker crumbs, 1/4 cup of the brown sugar, and melted butter until well blended, in a bowl.
Press into the bottom of a 9 inch square cake pan.
Filling:
In mixing bowl, combine pumpkin, 1/2 cup brown sugar, salt, cinnamon, nutmeg and cloves. Fold in softened ice cream.
Pour ice cream mixture into crumb lined pan.
Cover. Freeze until firm, 2 to 4 hours.
Before serving, sweeten whipped cream with the powdered sugar and add cinnamon. Blend well.
Cut frozen dessert into 3 inch squares. Top with whipped cream and tasted pecans.
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