Pumpkin Squares
Ready In: 4 hrs 20 mins
Serves: 12-15
Ingredients
- 1 (16 ounce) can pumpkin
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon nutmeg
- 1 1⁄2 cups pecans, toasted
- 1⁄2 gallon vanilla ice cream, softened
- 36 gingersnaps
- 1 cup heavy cream, whipped, to garnish
Directions
- In a small bowl combine pumpkin, sugar, and spices. Stir in pecans.
- In a large chilled bowl, beat the softened ice cream; when smooth, beat in the pumpkin mixture.
- Crush 18 of the gingersnaps; line the bottom of a 9 x 13-inch baking pan with the crumbs. Spoon 1/2 of the ice cream mixture over crumbs, smooth the top. Crush remaining gingersnaps and spread crumbs over the top. Spread with rest of ice cream mixture.
- Freeze 4 hours or overnight. Remove from freezer 10 or 15 minutes before serving. Cut into squares to serve. Top each square with a dollop of whipped cream.
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