Ingredients
- 1 caramel ice cream top
- 475 ml vanilla ice cream
- 300 gr gingersnaps
- 250 gr pack pumpkin (solid)
- 230 ml whipping cream
- 200 gr sugar
- 120 gr pumpkin
- 75 gr butter
- 8 gr pumpkin pie spice
- 3 gr pumpkin pie spice
- 2 gr vanilla
Combine gingersnap crumbs with butter and sugar in small bowl. Press onto bottom of 23 cm pieplate. Bake in preheated 190ºC oven for 8 minutes. Cool. Soften ice cream; spread over gingersnap crust. Freeze until firm. Combine pumpkin, sugar and spice in medium bowl. Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture. Spoon over ice cream. Freeze until firm. Serve with topping. TOPPING: Combine ice cream topping with pumpkin and spice. Mix well. ----
