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Frosty Ginger Pumpkin Squares
SUBMITTED BY:
Kathryn Reeger
"My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round."
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PREP TIME
30 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/4 cup butter or margarine, melted
1 cup crushed graham crackers
1 cup crushed gingersnap cookies
2 cups canned pumpkin
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
2 quarts vanilla ice cream, slightly softened
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DIRECTIONS
In a bowl, combine the butter and crushed graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 13-in. x 9-in. x 2-in. dish. In a bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
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Frosty Ginger Pumpkin Squares
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