Can one have too many pumpkin recipes?? I think not!
Pumpkin is my absolute favorite fall flavor and I never get sick of it! My Dad makes the best pumpkin pies, and I look forward to them every Thanksgiving, which is usually the only time he makes them! Another one of my favorites is this Pumpkin Rice Pudding! It's so heavenly and very easy to make!
Today I have a fantastic dessert for you! I found the original recipe in a cookbook put out by our local newspaper, The St Cloud Times. Every year when I attend the local Taste of Home Cooking show, they provide one of these cookbooks to everyone who attends. It's always fun paging through the recipes, which are submitted by people from the community.
I made a few minor changes and both my daughter and I love how it turned out! It's easy to make, and would be such a perfect addition to Thanksgiving or any fall dinner!
Pumpkin Ice Cream Dessert Recipe
Ingredients (8x11 pan)
- 10 graham crackers, crushed
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1/4 cup chopped nuts (I used cashews)
- 3/4 cup pumpkin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1 quart vanilla ice cream, softened
- caramel sauce, optional
Mix together the crust ingredients in a bowl. Press into a 8x11 pan.
Combine all of the filling ingredients and pour over the crust, spreading the filling evenly. Freeze until ice cream hardens, or overnight. Remove from freezer for 5-10 minutes before cutting and serving. Drizzle with caramel sauce.
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On the blog... one year ago: Chicken Cilantro Lime Rice
Two years ago: Book Review: Too Much of a Good Thing by Kimberla Lawson Roby