Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cooked Pumpkin
1/2 c Sugar
1/2 ts Salt
1/2 ts Ginger, Ground
1/2 ts Cinnamon, Ground
1/2 ts Nutmeg, Grated
1/2 c Pecans, Chopped
4 c Vanilla Ice Cream
2 c Gingersnap Cookies, Crushed
1 Kiwi Fruit, Sliced
10 Whole Raspberries

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 mixture into the ice cream. Place half the cookie crumbs
in the bottom of a glass serving dish. Spread half the ice cream
mixture over the cookie crumbs. Sprinkle most of the remaining crumbs
over the ice cream mixture. Spoon on the remaining ice cream.
Sprinkle the last of the cookie crumbs over the top. Cover tightly
with plastic wrap. Freeze until firm (about 5 hours). Garnish with
slices of kiwi fruit, whole raspberries or other fruit and berries.
Serve.

Joel Ehrlich

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