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Ingredientes
- 1 c. Cooked Pumpkin
- 1/2 c. Sugar
- 1/2 tsp Salt
- 1/2 tsp Ginger, Grnd
- 1/2 tsp Cinnamon, Grnd
- 1/2 tsp Nutmeg, Grated
- 1/2 c. Pecans, Minced
- 4 c. Vanilla Ice Cream
- 2 c. Gingersnap Cookies, Crushed
- 1 x Kiwi Fruit, Sliced
- 10 whl Raspberries
Direcciones
- Combine the pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in the pecans. Allow the ice cream to soften in a large bowl. Fold the pumpkin mix into the ice cream. Place half the cookie crumbs in the bottom of a glass serving dish. Spread half the ice cream mix over the cookie crumbs. Sprinkle most of the remaining crumbs over the ice cream mix.
- Spoon on the remaining ice cream. Sprinkle the last of the cookie crumbs over the top. Cover tightly with plastic wrap. Freeze till hard (about 5 hrs). Garnish with slices of kiwi fruit, whole raspberries or possibly other fruit and berries. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 937 | |
| Calories from Fat 282 | 30% |
| Total Fat 32.03g | 40% |
| Saturated Fat 12.84g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 1171mg | 49% |
| Potassium 836mg | 24% |
| Total Carbs 152.93g | 41% |
| Dietary Fiber 5.3g | 18% |
| Sugars 78.88g | 53% |
| Protein 12.39g | 20% |
