Pumpkin Freeze With Ginger Snap Crust
INGREDIENTS: Ingredients for crust: 1-14 ounce package Stauffer's Ginger Snaps 2/3 c. melted butter Ingredients for filling: 1-15 ounce can pumpkin 3/4 c. brown sugar, packed 1/2 tsp. salt 1 1/2 tsp....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meijiamerica.com.
Cooking tools:
- Springform pan
- Blender
- Food processor
- Microwave
- Freezer
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Aluminum foil
- Parchment paper
- Wax paper
- Chef's knife
- Cutting board
- Airtight container
- Ice cream scoop
- Plate
Ingredients
- 1-14 ounces package Stauffer's Ginger Snaps
- 2/3 c. melted butter
- 1-15 ounces can pumpkin
- 3/4 c. brown sugar, packed
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 5 c. vanilla ice cream
- 1/3 c. brown sugar, packed
- 2 tbsp. butter
- 3/4 c. coursely chopped pecans
- Whipped topping, thawed
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