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Makes: 10 servings
Active Time: 20 minutes
Total Time: 2 hours 20 minutes (including freezing time)
CRUST:
30 small gingersnap cookies, (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil
FILLING:
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)
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1st Keep
 katie.horgan.75
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