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Frosty Pumpkin Squares

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By Betty Crocker Kitchens
Updated Nov 18, 2009
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Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.

Frosty Pumpkin Squares

  • Prep Time 15 min
  • Total 4 hr 45 min
  • Servings 9
  • Ingredients 9
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Ingredients

  • 1 quart (4 cups) vanilla ice cream
  • 1 1/4 cups graham cracker crumbs (about 16 squares)
  • 1/4 cup butter or margarine, melted
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Instructions

  • Step 
    1
    Let ice cream stand at room temperature 30 to 45 minutes to soften.
  • Step 
    2
    Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
  • Step 
    3
    In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
  • Step 
    4
    Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

Nutrition

290 Calories
13g Total Fat
3g Protein
38g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
40mg
14%
Sodium
290mg
12%
Potassium
250mg
7%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
6%
Sugars
29g
Protein
3g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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