Pumpkin Ice Cream Squares

Name: Pumpkin Ice Cream Squares
Total time: 20 min
Yield: 15
Ingredients: 1 can solid-pack pumpkin (not pumpkin-pie mix); 1 c. sugar; 1 can pecans; 1 tsp. salt; 1 tsp. ground ginger; 1/2 tsp. ground nutmeg; ground cinnamon; 1/2 gal. vanilla ice cream; 36 gingersnap cookies; 1 c. heavy or whipping cream

Published: Jun 25, 2007

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Yields:

Total Time:

20 mins

Cal/Serv:

275

"This was my sister's recipe, and I've been making it for about 15 years," says June Bennett of Zephyrhills, FL. "You don't have to hunt for these ingredients — there's nothing exotic in it. But it's very popular, and very good." June has even brought this holiday dessert to her neighborhood knitting group, which has been meeting for years. Everyone loved it!

Also try these other delicious pumpkin dessert recipes!

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Ingredients

1 can solid-pack pumpkin (not pumpkin-pie mix)
1 cup sugar
1 can pecans
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
ground cinnamon
1/2 gal. vanilla ice cream
36 gingersnap cookies
1 cup heavy or whipping cream

Directions

1. Step 1EARLY IN DAY OR DAY AHEAD: In large bowl, mix pumpkin, sugar, chopped pecans, salt, ginger, nutmeg, and 1 teaspoon cinnamon until blended. With rubber spatula, fold in softened ice cream until well blended.
2. Step 2Arrange half of gingersnap cookies in bottom of 13- by 9-inch metal baking pan. Spoon half of ice-cream mixture over cookies. Top with remaining cookies, then remaining ice-cream mixture. Cover with plastic wrap and freeze until firm, at least 5 hours.
3. Step 3In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Score top of ice-cream dessert into 15 serving pieces. Top each piece with dollop of whipped cream. Sprinkle whipped cream with cinnamon. Return to freezer until ready to serve.