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Frosty Pumpkin Squares

  • Prep 15 min
  • Total 4 hr 45 min
  • Ingredients 9
  • Servings 9
  • Pinterest
    359
  • Save
    1K
  • Print
    1K
  • Facebook
    76

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream. MORE+ LESS-

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

Hide Images
  • 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

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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
120
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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