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August 2, 2011
Cinnamon Pumpkin Dessert
Treasured Desserts
Prep time:
17 minutesfreezing time:
3 hours“Grandma served this one Thanksgiving when she wanted something a little different. It became our favorite.”
Ingredients
Serves 9
- 8 cinnamon graham crackers
- 3/4 cup firmly packed dark brown sugar, divided
- 4 tablespoons butter, melted
- 1 (15-ounce) can pumpkin puree
- 1 1/4 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 1 quart vanilla ice cream, softened
- 8 ounces whipped topping
Directions
1
Crush graham crackers between 2 sheets of waxed paper to yield about 1 1/2 cups finely ground crumbs.
2
Combine graham cracker crumbs, 1/4 cup brown sugar and butter in a medium bowl and mix well. Press onto bottom of a 9x9-inch baking dish.
3
Combine pumpkin, remaining brown sugar, 1 teaspoon cinnamon and salt in a large bowl and mix well. Stir in the ice cream. Spoon on top of the crust.
4
Freeze, covered, until firm, about 3 hours. Top servings with dollops of whipped topping. Sprinkle with remaining cinnamon.
5
Variation: Use plain graham crackers or gingersnap cookies instead of cinnamon graham crackers for the crust. Add 1/4 cup chopped pecans to the crust.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
No dessert was too rich and creamy for Grandma's table, so she sometimes beat the pumpkin puree with 3 ounces cream cheese, softened, to add an over-the-top richness to the pie. She also loved the flavor of maple with pumpkin, so sometimes she added a few drops of maple flavoring or a little maple syrup to the whipped topping.
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