Pumpkin Ice-Cream Cake
Pumpkin Ice-Cream Cake
1 1/4 cups gingersnap crumbs
1/3 cup melted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup coarsely chopped nuts
1 cup canned pumpkin
1/2 cup milk
3/4 cup sugar
1 cup whipping cream
Mix crumbs and butter. Pat in bottom and around sides of refrigerator ice-cube tray.
Add spices salt, and chopped nuts to pumpkin. Heat milk and add sugar, stirring until dissolved. Pour over pumpkin mixture. Mix well and chill. Fold in whipped cream. Pour into crumb-lined tray. Garnish with whole nuts, if desired. Freeze until firm.
Yield: six servings
1 1/4 cups gingersnap crumbs
1/3 cup melted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup coarsely chopped nuts
1 cup canned pumpkin
1/2 cup milk
3/4 cup sugar
1 cup whipping cream
Mix crumbs and butter. Pat in bottom and around sides of refrigerator ice-cube tray.
Add spices salt, and chopped nuts to pumpkin. Heat milk and add sugar, stirring until dissolved. Pour over pumpkin mixture. Mix well and chill. Fold in whipped cream. Pour into crumb-lined tray. Garnish with whole nuts, if desired. Freeze until firm.
Yield: six servings
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