Frosty Pumpkin Squares

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.


9 servings


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


Let ice cream stand at room temperature 30 to 45 minutes to soften.

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.

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.

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.

Estimated Time

Preparation Time: 15 minutes
Total Standing Time: 50 minutes
Freeze Time: 4 hours

Additional Information

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.

Nutritional Information

1 Serving (1 Serving): Calories 290 (Calories from Fat 120), Total Fat 13 g (Saturated Fat 7 g, Trans Fat 1 g), Cholesterol 40 mg; Sodium 290 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g, Sugars 29 g), Protein 3 g; Exchanges: 1/2 Starch; 2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 2 1/2

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