A simple list of ingredients. Are you sensing a theme with my recipes?
A look at the crust formed on the bottom with the crushed gingersnaps. Not quite as easy as a store bought crust, but pretty dang close.
A look at the finished product, before people dig in.
Reality Check. For those of you who know me, it’ll come as no surprise that I get a lot of my recipes from my mom. We made this tasty treat a few weeks ago and she later emailed me the recipe, which I entered into a draft post to have ready to go while I am on a business trip this week (and not able to take other photos/blog post options with me). When finishing the post last night I noticed that one of the ingredients just said “1/4 teaspoon.” Of what? And it just so happens that I can’t reach my mom right now for the answer. But I think it’s salt. It’s gotta be salt. It says salt in the directions of what to mix together, and the picture shows a white substance in that tiny bowl with the cinnamon and nutmeg. It’s totally salt. Right? Plus, what recipe is made worse with salt? I think you are good to go – trust me on the 1/4 teaspoon salt.
Ginger Pumpkin Frost
16 gingersnap cookies
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans (optional)
1 quart vanilla ice cream (slightly softened)
Break up gingersnaps into small pieces either in a food processor or with a rolling pin. Sprinkle 2/3 of them over the bottm of a 9″ pie plate or into a 9″ square pan. In a large bowl, combine the pumpkin, sugar, salt and spices together, mixing well. Stir in the pecans. Cut the ice cream into about 8 sections, then beat into the mixture until well blended. Spread it all into the pan. Sprinkle the remaining gingersnap crumbs over the top. Freeze. Cut when ready to serve. Garnish with two cookie haves pressed gently into the top of the serving.