Frosty Pumpkin Squares

 

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 salt

1/2

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground nutmeg

• 1 Let ice cream stand at room temperature 30 to 45 minutes to soften.
• 2 Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
• 3 In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
• 4 Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.