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Frosty Ginger Pumpkin Squares

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 (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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

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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