Non-biscuit pastry tart with pumpkin ice cream – detailed cooking recipe. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. greasy whipped cream
- 3 tbsp. l brown sugar
- 1 tbsp. l maple syrup
- 2 tsp vanilla
- 2 tbsp. chopped ginger cookies
- 6 tbsp. l (90 gr.) Melted butter
- 900 ml. (about 500 gr.) room pumpkin ice cream temperature
- 2 tbsp. pumpkin bread crumbs
- 1/2 tbsp. chopped pecans in icing or other nuts for decoration
Recipes with similar ingredients: shortbread cookies, ice cream, brown sugar, maple syrup, pecans, cream, vanilla
Recipe preparation:
- Spray the cake pan spray 23 cm in diameter
- In a large, chilled metal bowl, mix the whipped cream with 2 tbsp. l brown sugar, maple syrup and vanilla until the formation of medium hard peaks. Chill until ready to use.
- Mix the gingerbread cookie remaining 1 tbsp. l brown sugar and melted butter in a large bowl until homogeneity. Put the mixture in the prepared form and tamp her. Put in the freezer for 30 minutes.
- Spread the softened ice cream over the cake. Put it on top pumpkin bread crumbs, then cover with whipped cream. Refrigerate for at least 1 hour. Before serving decorate the ice cream cake with glazed pecans. Gingerbread pumpkin pie without baking.
