Dessert also Pumpkin Pie Truffles from Sees

PUMPKIN GINGERSNAP ICE CREAM

1 can (15 ounces) 100% pure pumpkin

1-teaspoon ground ginger

½ teaspoon ground cinnamon

1/4-teaspoon ground cloves

1-quart premium vanilla ice cream

16 gingersnap cookies, coarsely crumbled

Heat pumpkin, ginger, cinnamon and cloves in a medium

saucepan, stirring to blend flavors, about 5 minutes. 

Transfer to shallow pan; freeze to cool quickly. 

Soften ice cream (15 to 30 seconds on high power

in the microwave).  Turn into a large bowl; stir in

pumpkin puree until nearly incorporated.  Crumble

16 gingersnaps into ice cream and continue to fold until

incorporated.  Freeze until ready to serve.

Serves 8

GINGERBREAD

2-1/4 cups all-purpose flour

1/3-cup sugar

1-cup dark molasses

1/4-cup hot water

½ cup shortening

1 egg

1-teaspoon soda

1-teaspoon ground ginger

1-teaspoon cinnamon

1/4-teaspoon salt

Heat oven to 325.  Grease and flour Square pan 9x9x2 inches.

Measure all ingredients into large mixer bowl. 

Blend ½ minutes on low speed, scraping bowl constantly.

Beat 3 minutes on medium speed, scraping bowl

occasionally.  Pour into pan.

Bake 50 minutes or until wooden pick inserted

in center comes out clean.  Serve warm and, if desired

with whipped cream or applesauce (I will serve

with the pumpkin gingersnap ice cream)

Serves 9