Recipes Desserts Frozen Dessert Recipes Ice Cream Pumpkin Ice Cream 4.6 (47) 41 Reviews 3 Photos Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious. Submitted by IANKRIS Updated on May 13, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Additional Time: 40 mins Total Time: 1 hr Servings: 18 Yield: 1 - 9x13 inch dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings 1 (15 ounce) can pumpkin 1 cup white sugar 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 cup chopped pecans ½ gallon vanilla ice cream, softened 36 vanilla wafers Directions 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. I Made It Print 58 home cooks made it! Nutrition Facts (per serving) 269 Calories 13g Fat 36g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 269 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 26mg 9% Sodium 214mg 9% Total Carbohydrate 36g 13% Dietary Fiber 2g 8% Total Sugars 25g Protein 4g 7% Vitamin C 0mg 0% Calcium 88mg 7% Iron 1mg 3% Potassium 157mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.