Frozen Pumpkin Squares recipe

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Ingredients

2 cups canned pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped walnuts
½ gallon vanilla ice cream, softened
36 gingersnap cookies, crushed

Nutrition Info

326.3 calories
carbohydrate: 44.9 g
cholesterol: 31 mg
fat: 15.6 g
fiber: 2.3 g
protein: 4.7 g
saturatedFat: 6 g
servingSize: -
sodium: 347 mg
sugar: 35.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pumpkin, sugar, salt, cinnamon, and nutmeg in a bowl, mix well and stir in walnuts.

  2. Place ice cream into a chilled bowl and gently fold in pumpkin mixture.

  3. Line the bottom of a 9x13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies, followed by remaining ice cream mixture. Freeze, 8 hours to overnight. Cut into squares and serve.

Recipe Yield

15 squares

Recipe Note

Quick and easy freezable pumpkin dessert for the holidays. Serve with whipped cream.

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