Use canned pumpkin and creamy vanilla ice cream to create this layered Pumpkin Ice Cream Dessert. It’s the perfect make-ahead dessert recipe for Thanksgiving!
Arrange half the Biscoff cookies or gingersnaps to cover the bottom of a 9”x13” baking dish (a little overlapping is ok).
My husband’s original recipe does not call for pecans. I thought they were a fun and festive addition from the American’s Test Kitchen, but if you prefer to skip, you certainly can.
This recipe serves 12 generously. If your Thanksgiving menu includes other desserts, you could plan that this would serve 16 (or maybe even up to 20) alongside those other treats.
One standard 8.8 oz package of Biscoff Cookies includes 32 cookies, meaning you’ll need to buy two to have enough for this recipe. However, I don’t think you’ll have a problem finding a way to finish off that 2nd package.
Make it ahead: Prepare the Pumpkin Ice Cream Dessert through step 4 and then leave it in the freezer until needed, up to 1 week (though we have done slightly longer to no ill effects!). The ease of making this ahead makes it a perfect choice of dessert to finish well before the Thanksgiving holiday!
This original recipe is from my husband's grandmother and was found nearly identically in the American's Test Kitchen Family Cookbook. This version is a hybrid of the two, with the additional twist of substituting the gingersnap cookies for Biscoff, a family favorite.