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pumpkin ce cream
1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/2 gallon vanilla ice cream, softened
36 vanilla wafers
In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
pumpkin ce cream, recipe
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