Pumpkin Ice Cream Squares Recipe

Name: Pumpkin Ice Cream Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can solid pumpkin; 1 c. sugar; 1 (3 oz.) can pecans, chopped and toasted; 1 tsp. salt; 1 tsp. ground ginger; 1/2 tsp. nutmeg; 1/2 tsp. cinnamon; 1/2 gal. vanilla ice cream, softened; 36 gingersnap cookies; 1 c. heavy cream

Servings: persons

1 (16 oz.) can solid pumpkin
1 c. sugar
1 (3 oz.) can pecans, chopped and toasted
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 gal. vanilla ice cream, softened
36 gingersnap cookies
1 c. heavy cream

1
Early in day or day ahead, in large bowl mix first 7 ingredients.
2
Fold in softened ice cream until well blended. Arrange half of gingersnap cookies in bottom of 13 x 9-inch pan. Spoon half mixture over cookies.
3
Top with remaining cookies, then ice cream mixture.
4
Cover with plastic wrap and freeze for 5 hours.
5
In small bowl, whip cream until stiff peaks form.
6
Score top of ice cream into 15 servings.
7
Top each piece with cream and sprinkle with cinnamon.
8
Return to freezer until ready to serve.

1370

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 oz.) can solid pumpkin, 1 c. sugar, 1 (3 oz.) can pecans, chopped and toasted, 1 tsp. salt, and more.

Yes, Pumpkin Ice Cream Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pumpkin Ice Cream Squares

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