Frosty Pumpkin Squares

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.

  • Prep Time 15 min
  • Total Time 4 hr 45 min
  • Servings 9

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 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.

Expert Tips

This is a great make-ahead recipe. Prepare and freeze up to 2 weeks before. For easy cutting, let stand at room temperature for 15 to 20 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
40mg
40%;
Sodium
290mg
290%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
2%;
Calcium
10%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.