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Reviewed: May 13, 2008

Very good, but I freeze a prepared pie crust and then break it up and mix it in the ice cream and freeze...awesome!!!

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Amanda Preston

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Riverview, Florida, USA
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Reviewed: Dec. 4, 2007

This was pretty good. All I had was a 30oz can of pumpkin pie mix so I omitted the spices and ended up adding a little more pumpkin than it said. I used the remaining pumpkin in a simple syrup to pour over the top. I didn't layer it with the cookies or anything and just refroze it and scooped it up. I'll make this again for holidays.

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Angie :)

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA Living In: Lake City, Michigan, USA
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Reviewed: Nov. 22, 2007

Great recipe! I made this for Thanksgiving along with the crackle top molasses cookies from this site, which I absolutely love. I was about to give it a four star rating because of the nilla wafers... doesn't sound appetizing... but other than that, the recipe is simple and delicious. I used less sugar than called for and served the cookies a la mode. Yum! Best Thanksgiving dessert ever!

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dani

	Cooking Level: Expert Living In: Castro Valley, California, USA
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Reviewed: Nov. 3, 2007

The pecans were a great touch!!! I wouldn't make any changes, except the cookies.

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lynn


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Reviewed: Oct. 24, 2007

I originally wanted a recipe for making pumpkin ice cream from scratch, but this is much easier. It's like getting more & healthier ice cream than you started out with! I skipped the cookie layers - the ice cream is excellent alone!

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VegGirl


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Reviewed: Nov. 11, 2006

This was a delicious treat. I took it to a dinner party and everyone really like it. I made a few changes though, for the ginger snaps - I used Speculaas - b/c that is what we have that is similar here in Holland. Also, I couldn't find any pecans so I used walnut ice cream in place of the vanilla - that helped cut down on the cost side, too. I'd make this again - it was very good. I did half the recipe - and that came to about 1/2 liter of ice cream in case anyone is wondering. Also, I think it would be a good idea to skip the cookies and just put it in a pre-baked cookie pie crust and top it with whipped cream. Excellent!

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SugarKitty

	Cooking Level: Expert Home Town: Minden, Nevada, USA Living In: Eindhoven, Noord-Brabant, Netherlands
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Reviewed: Oct. 12, 2006

I cut the recipe in half as this wouldn't transport well to send home w/ my kids. I too, used ginger snaps & think they are a must to the recipe. Vanilla wafers wouldn't add the same zing. I used a tsp. of pumpkin pie spice instead of the other spices...very yummy & perfect for a warmish fall day. Thansk Kristine!

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Nov. 13, 2005

This was delicious! I used ginger snaps and followed the recipe exact. It is great for potluck dinners because it makes a lot. Plus it was nice to have something different, that not many people have tried before. Would definately make again!

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Jenny M.


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Reviewed: Nov. 2, 2003

I used ginger snaps instead of nilla wafers, it was delicious.

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Reviewer:

NYOODLES


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