Frosty Pumpkin Squares

Frosty Pumpkin Squares

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.

Prep Time

15

Minutes

Total Time

4:45

Hrs:Mins

Makes

9

servings

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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 40mg;
  • Sodium 290mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
    • Sugars 29g),
  • Protein 3g;
Percent Daily Value*:
    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.
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