Frosty Pumpkin Squares

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.

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Servings 9

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( 7 ) Ratings

7 Ratings

5 Stars 12%

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ingredients 9
Prep Time 15 min
Total Time 4 hr 45 min

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

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Directions

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

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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.

Review & Comments

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thehumngbrd

report Posted Nov. 25, 2012 2:36 AM

I made this for our big family Thanksgiving dinner this year. We all (12 of us, toddlers, teens, adults) had the option of choosing the normal Pumpkin pie, Pecan pie, and even a Chocolate silk pie, but all anybody wanted was my Pumpkin Ice Cream pie! I'm glad I made two! lol It was a huge hit, and was told I just HAVE to make it every year now! ^_^