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Unlike the New York Times and the Los Angeles Times, we don’t have a huge test kitchen to try out the recipes people send us. In lieu of such facilities, we just inflict some of them on our families.
Last year, someone sent us this recipe and I tried it out for Thanksgiving. It was a huge hit.
Just made another pan of it last night. Which, you know, is the sign that a recipe is worth the time and effort:
PUMPKIN SQUARES
1 (1-pound) can pumpkin
1 cup 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
36 gingersnaps
Garnish: whipped cream or Cool Whip
Pecan halves, if desired
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped pecans. In a chilled bowl, fold pumpkin mixture into softened ice cream.
Line bottom of 13-by-9-inch pan with half of the gingersnaps. Top with half the ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm, at least 5 hours. Cut into squares; garnish with whipped cream. Sprinkle with pecan halves if desired. Serves 15.
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Posted by Mel, Greensboro on 12/12 at 07:48 PM
This looks wonderful! Mind if I steal it to serve my copy desk and my blog?
http://blog.news-record.com/staff/melskitchen/