Pumpkin Ice Cream Dessert

Perfect for a Halloween party or Thanksgiving Day, this pumpkin ice cream dessert recipe using cupcake pans will be the talk of the event! Using a pint of pumpkin ice cream mixed with finely crushed graham crackers and chopped pecans from Cold Stone spread on top of a delicious ginger snap cookie crust, this pumpkin treat, perhaps paired with a nice hot pumpkin latte, is easy, yummy, and less than $10 for more than 36 mini cupcakes or 24 regular sized.

Ingredients:

• 1 pint pumpkin ice cream mixed with pecans and crushed graham crackers (tip: buy store bought if needed, crush the graham crackers in a food processor or blender and fold into, along with the pecans, the ice cream)
• 2 cups crushed gingersnaps
• 4 tablespoons melted butter
• Nutmeg for sprinkling
• Candy Corns and halved gingersnaps for decoration

Directions:

1. Preheat oven to 350.
2. Place crushed gingersnaps into a small mixing bowl and pour butter onto them. Using hands or a fork, press to mix the butter in.
3. Using a spoon, place the butter gingersnap mixture into a cupcake pan lightly sprayed with baking spray and press down and around the side.
4. Cook 10-12 minutes. Let sit after cooking for 10 minutes. Use a fork to lift the sides if needed and remove the cookie crust from the cupcake pan.
5. Using a small ice cream scoop or a teaspoon, place the ice cream onto the cookie crust and spread almost like icing.
6. Place on a cookie sheet lined with parchment or wax paper and sprinkle nutmeg on top. Place candy corn in now or when ready to serve. Let sit in freezer for 1-2 hours or until ready to serve.

Kids will go nuts for this pumpkin delight and everyone will love them as a bite sized flavor of fall. Happy Autumn Eats!!!