pumpkin stack

32 or more gingersnaps—line 8 inch square dish with half.  Reserve the other half.


  • 3/4 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Blend together quickly with 1 quart softened vanilla ice cream.  Spoon half of the mixture over gingersnaps in dish.  Layer reserved over next.  Spread remaining mixture over top.

Sprinkle 1/2 cup chopped pecans over top.


Freeze until firm.