Plenty Sweet Life

Grandma's Recipes One By One!

Gingersnap Pumpkin Ice Cream Dessert

on November 8, 2019

Gingersnap Pumpkin Ice Cream Dessert – that’s quite a mouthful. That’s exactly what you’re gonna want of this dessert – a mouthful! Well, more than a mouthful, for sure! Oh my goodness – this is the tastiest thing I’ve tried in many, many years. I have done other pumpkin desserts on Plenty Sweet Life, like Pumpkin Crunch Dessert and Pumpkin Pie Dessert, plus many other pumpkin pies and cakes, but this one is the tastiest – in my opinion. I keep saying it, and you all know how I feel about it, but those old church cookbooks are THE ABSOLUTE BEST. Especially in this case. This recipe came from one of Grandma’s church cookbooks, and it. Is. So. Good. I’m not even kidding with this one. The best thing about this recipe is that you can make it ahead. I should have posted this in the first part of September, because it would be great anytime from September through the end of December. This is a total make-ahead wonder. You HAVE to make this one ahead of time, which is absolutely perfect for holiday entertaining. You’ll see what I mean as we go along. I’m not sure how long you could keep this in the freezer, but I had it in there at least a week and it was perfectly fine. That’s the beauty of this one – you can make it ahead and it’s unbelievably delicious!

Here is the recipe as I made it:

Gingersnap Pumpkin Ice Cream Dessert

Mix:

30 gingersnaps, crushed (yes – store-bought)

1/4 cup butter, melted

1/4 cup brown sugar

Press into a 9″ x 13″ pan.

Freeze until firm.

Spread over crust:

1/2 gallon vanilla ice cream, softened (most ice cream containers are 1 1/2 qts now, not 2 – I used the 1 1/2 qt one and it was fine – you can use the exact amount, if you want to, then just buy two containers)

Combine:

1 cup pumpkin

1/4 cup brown sugar

3/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ginger

Spread over ice cream.

Spread over top of all:

12 ounce Cool Whip (I couldn’t find a 12 oz container, so I used an 8 oz – I’d use 2 of those next time)

Sprinkle additional gingersnaps over top, if desired.

Freeze until serving.

Even though the recipe doesn’t say to melt the butter, the crust reminded me of a graham cracker crust, so I thought melted butter would work best.

I just put all the crust ingredients into the food processor. Easy peasy.

If you have the pumpkin layer ready to go before starting, it’s pretty fast to pull together.

I felt that since both the ice cream and Cool Whip amounts were smaller than the recipe called for, I might be able to get away with a smaller pan. Nope.

Once the crust and ice cream layers were in, there wasn’t much room in my smaller pan.

There was room to put the pumpkin layer on, but no room for the Cool Whip. Don’t panic – just worry about the Cool Whip later. At this point, into the freezer with the pan.

You can see here how close I was cutting it for fitting it all into the smaller pan. No worries – a spoonful of Cool Whip will work just as well! The 8 ounce container worked just fine for putting a dollop on top, but if I had used a bigger pan and had the room, I’d have put in the exact amount called for.

See? How pretty is this?!! I used sprinkles, of course, and they are so cute! There’s no reason not to be festive at the same time. For some reason, the gingersnaps stayed in bigger chunks instead of breaking up more into crumbs. Good thing I used the food processor on the crust!

Let me just say this one more time – this is the best pumpkin dessert I’ve had in many, many years!!! It is so flavorful and tasty – I could hardly believe it! It’s my new favorite! I know, I know, I say that all the time. This time I mean it! Make this now for your thanksgiving gatherings. I think if you make it this weekend, or next, and wrap it well, it should be fine. Just wrap well (airtight) to stay away from that “freezer” smell and taste. Let other people bring the pies – your Gingersnap Pumpkin Ice Cream Dessert will be the big hit – I guarantee it!

 


2 responses to “Gingersnap Pumpkin Ice Cream Dessert

  1. So beautiful! I bet it tastes like Thanksgiving!

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