Tuesday, November 29, 2011


1 1/2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup melted butter

Mix the above ingredients together until well blended.  Press into the bottom of a 9-inch square baking pan.

1 can (16-oz) pumpkin
1/2 cup firmly packed brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
dash of ground cloves
1 qt softened vanilla ice cream
1 cup heavy cream, whipped
2 tbsp powdered sugar
1/4 tsp ground cinnamon
1/2 cup toasted chopped pecans

In a mixing bowl combine the pumpkin, brown sugar, salt, cinnamon, nutmeg, and cloves.  Fold in the softened ice cream.  Pour the filling over the crust in the pan.  Cover and freeze for at least 2 hours.  Remove from freezer and cut into squares or 'blocks'.

Before serving, sweeten the whipped cream with the powdered sugar and cinnamon.  Place a dollop atop each block.  Sprinkle the toasted pecans over the whipped cream.

NOTE: This is a great make ahead dessert.  It can be kept in the freezer until 20 minutes before serving time.  Allow to thaw during that time before cutting to serve.

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