Thursday, October 30, 2008

Frozen Pumpkin Creams

My sister in law, Marianne, gave me this recipe many years ago, and every time I make them, I think "why don't I make these more often?" They're so delicious! They taste just like frozen pumpkin pie! And they're easy to make too! They'd be a perfect 'make ahead' treat for a Halloween party or you can also make them for your Thanksgiving dessert. Kids love them too! You could even get the little ones involved when you're making them. Who knows? you might even inspire a future chef!

Nabisco Gingersnaps
1 cup pumpkin
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
pinch salt
2 pints vanilla ice cream, softened
(Ben and Jerry's is my favorite!)

Line muffin tins with foil or paper cups. Place a gingersnap in each cup. Set aside. In a large mixing bowl, combine pumpkin, cinnamon, ginger, nutmeg and salt. Fold in softened ice cream. Spoon mixture into prepared cups, spreading evenly to edges. Freeze until firm. Remove from freezer 5-10 minutes before serving. Top each cup with whipped cream and a sprinkling of crushed gingersnap crumbs.

I usually don't mention a specific brand unless there's a specific reason. In this case, I use Nabisco Gingersnaps because of their size. They're smaller than the usual Ivin's Spiced Wafers (you know, the ones that come in the orange and black box), which are too big to fit in the bottom of the muffin cups. If you already have the spiced wafers, don't fret. You can still use them. Just break them into pieces and drop a few into the bottom of each cup, then fill as usual.

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