Frosty Pumpkin Squares

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.

  • prep time 15 min
  • total time 4 hr 45 min
  • ingredients 9
  • 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.
  • 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.
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