Frosty Pumpkin Squares

  • Prep 15 min
  • Total 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
40mg
14%
Sodium
290mg
12%
Potassium
250mg
7%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
6%
Sugars
29g
Protein
3g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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