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5 from 2 votes

Pumpkin Fall Dessert

An ice cream dessert made with pumpkin flavors of Fall, and a graham cracker and gingersnap cookie crust.
Prep Time20 minutes
Chill time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: 8 x 8", 9 x 9", chilled, comfort food, frosty, ice cream, No bake
Yield: 9
Calories: 474kcal
Author: Sweet Ordeal

Materials

Crumb Mixture:

  • 1/2 cup gingersnap cookies, crushed
  • 1/2 cup graham crackers, crushed
  • 2 Tbsp. butter, melted

Pumpkin Mixture:

  • 1 cup pumpkin
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1/2 cup walnuts or pecans, chopped
  • 48 oz. vanilla ice cream, (1 Qt 1 Pt) slightly softened

Instructions

Crumb Mixture:

  • Combine the gingersnap cookie and graham cracker crumbs with the butter. Press half the crumb mixture into an ungreased 8 x 8" or 9 x 9" dish.

Pumpkin Mixture:

  • In large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. Stir in nuts and ice cream. Pour over crust. Sprinkle remaining crumb mixture on top.
  • Place in freezer until dessert is set and firm, approx. 3 hours. Remove from freezer 10 minutes before serving. Enjoy!

Notes

Also good with Praline Pecan ice cream.
For a larger crowd, easily double recipe in a 13 x 9" dish.

Nutrition

Calories: 474kcal | Carbohydrates: 57g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 263mg | Potassium: 408mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1818IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 1mg