You may also like
Ingredients
- 2 c. pumpkin
- 1 c. sugar
- 1 tsp. each: ginger, cinnamon and salt
- 1/2 tsp. nutmeg
- 1 c. pecans
- 1/2 gal. vanilla or butter pecan ice cream
- gingersnaps
Method
- Mix first 6 ingredients well.
- Add pecans.
- Fold in ice cream. In a 13 x 9-inch pan, place 18 gingersnaps on bottom.
- Spread half of the mixture over the gingersnaps.
- Then spread 18 more gingersnaps over that.
- Place the remaining mixture over all. Freeze 5 hours and top with Cool Whip.