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Frosty Pumpkin Squares
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Prep Time:
15 minutes
Total Time:
4 hours 45 minutes
Pumpkin pie pairs perfectly with velvety vanilla ice cream.
Ingredients:
  • 1 quart (4 cups) vanilla ice cream
  • 1 1/4 cups graham cracker crumbs (about 16 squares)
  • 1/4 cup butter or margarine, melted
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
Instructions:
  • Allow the ice cream to soften at room temperature for 30 to 45 minutes.
  • In a small bowl, combine cracker crumbs and butter, saving 2 to 3 tablespoons for later. Press the remaining crumb mixture firmly and evenly over the bottom of an ungreased 8- or 9-inch square pan.
  • In a large bowl, whisk together the remaining ingredients until well blended. Gently fold in the ice cream using a spoon. Spread this mixture over the crumb mixture in the pan, then sprinkle the reserved crumb mixture on top.
  • Place the uncovered mixture in the freezer for a minimum of 4 hours until the top is firm. Once firm, cover and return to the freezer. Prior to cutting, let it sit at room temperature for 15 to 20 minutes.

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