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Frozen Pumpkin Praline Squares

(1)
  1 reviews
  • 60 min prep time
  • 5 hr 45 min total time
  • 12 ingredients
  • 16 servings
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Looking for something a little more glamorous than the same old pumpkin pie this Thanksgiving? Folding pumpkin filling with whipped topping gives a lighter texture and more subtle flavor; a sweet pecan mixture brings the crunch of Southern pralines to the top.

Ingredients

Praline Crunch

1
cup sugar
2
tablespoons butter
1
cup chopped pecans

Crust

1
cup all-purpose flour
1/2
cup chopped pecans
1/4
cup firmly packed brown sugar
1/2
cup butter

Filling

1
(16-oz.) can (2 cups) pumpkin
1/2
cup firmly packed brown sugar
2
teaspoons pumpkin pie spice
1
quart (4 cups) vanilla ice cream, softened
1
(8-oz.) container frozen whipped topping, thawed

Steps

  • 1 Line cookie sheet with foil; lightly butter foil. In large heavy skillet, combine sugar and 2 tablespoons butter; cook over medium-high heat for about 5 minutes or until sugar is melted and turns golden brown, stirring constantly. Add 1 cup pecans; cook and stir about 1 minute or until pecans are lightly toasted and well coated with sugar mixture. Quickly spread evenly onto foil-lined cookie sheet. Cool 1 hour or until completely cooled. Break or chop into bite-sized pieces.
  • 2 Meanwhile, heat oven to 350°F. In medium bowl, combine flour, 1/2 cup pecans and 1/4 cup brown sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 to 14 minutes or until light golden brown. Cool 30 minutes.
  • 3 In large bowl, combine pumpkin, 1/2 cup brown sugar and pumpkin pie spice; mix well. Fold in ice cream, 2 cups of the whipped topping and 1 cup of the praline crunch. Spread over cooled crust. Reserve remaining whipped topping and praline crunch for garnish. Cover tightly with foil. Freeze 4 hours or until firm.
  • 4 To serve, let stand at room temperature for 15 minutes. Cut into squares; place on individual dessert plates. Garnish each square with reserved whipped topping and praline crunch.
  • 1 Line cookie sheet with foil; lightly butter foil. In large heavy skillet, combine sugar and 2 tablespoons butter; cook over medium-high heat for about 5 minutes or until sugar is melted and turns golden brown, stirring constantly. Add 1 cup pecans; cook and stir about 1 minute or until pecans are lightly toasted and well coated with sugar mixture. Quickly spread evenly onto foil-lined cookie sheet. Cool 1 hour or until completely cooled. Break or chop into bite-sized pieces.
  • 2 Meanwhile, heat oven to 350°F. In medium bowl, combine flour, 1/2 cup pecans and 1/4 cup brown sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 to 14 minutes or until light golden brown. Cool 30 minutes.
  • 3 In large bowl, combine pumpkin, 1/2 cup brown sugar and pumpkin pie spice; mix well. Fold in ice cream, 2 cups of the whipped topping and 1 cup of the praline crunch. Spread over cooled crust. Reserve remaining whipped topping and praline crunch for garnish. Cover tightly with foil. Freeze 4 hours or until firm.
  • 4 To serve, let stand at room temperature for 15 minutes. Cut into squares; place on individual dessert plates. Garnish each square with reserved whipped topping and praline crunch.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
10g
50%
Cholesterol
30mg
10%
Sodium
160mg
7%
Dietary Fiber
2g
8%
% Daily Value*:
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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