Best Frosty Ginger Pumpkin Squares Recipes

FROSTY GINGER PUMPKIN SQUARES

Frosty Ginger Pumpkin Squares image

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.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1/4 cup butter, melted
1 cup crushed graham cracker (about 16 squares)
1 cup crushed gingersnaps (about 18 cookies)
2 cups canned pumpkin
1 cup sugar
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1/2 gallon vanilla ice cream, slightly softened

Steps:

In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large 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.

Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

FROSTY GINGER PUMPKIN SQUARES

Frosty Ginger Pumpkin Squares image

Great for a Fall treat! This is a fairly simple recipe and everyone who tried it thought it was fantastic (except of course for those who don't like pumpkin!). Cook time is freezing time.

Provided by ReeLani

Categories Bar Cookie

Time 4h20m

Yield 1 pan

Number Of Ingredients 11

Ingredients

1/4 cup butter or 1/4 cup margarine, melted
1 cup crushed graham cracker (approx 16 squares)
1 cup crushed gingersnaps (approx 18 cookies)
2 cups canned pumpkin (not pumpkin pie mix)
1 cup sugar
1/2-1 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, softened

Steps:

In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
Press half of the crumb mixture in an ungreased 9x13" baking dish or pan.
In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
Gently fold the pumpkin mixture into the softened ice cream.
Spread over the crumb mixture in the pan.
Sprinkle the other half of the crumb mixture over the top.
Return to the freezer for several hours.
Let sit out about 10 minutes before slicing and serving.

Nutrition Facts : Calories 5736, Fat 281.4, SaturatedFat 122.3, Cholesterol 628.9, Sodium 5586.6, Carbohydrate 768.3, Fiber 38.3, Sugar 535, Protein 82.7

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