Frosty Ginger Pumpkin Squares Recipe

4.5 3 2
Frosty Ginger Pumpkin Squares Recipe
Frosty Ginger Pumpkin Squares Recipe photo by Taste of Home
Publisher Photo

Frosty Ginger Pumpkin Squares Recipe

Read Reviews
4.5 3 2
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + freezing

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

Directions

In a large bowl, combine the butter, graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 13-in. x 9-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. Yield: 12-15 servings.
Originally published as Frosty Ginger Pumpkin Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p81

  • 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
  1. In a large bowl, combine the butter, graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 13-in. x 9-in. dish.
  2. 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. Yield: 12-15 servings.
Originally published as Frosty Ginger Pumpkin Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p81

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jenwill5 User ID: 95510 69622
Reviewed Oct. 1, 2011

"Good, but very sweet. Will probably reduce the sugar next time I make it."

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butterfly11angel User ID: 5556282 132753
Reviewed Nov. 7, 2010

"This is extremely easy to make and it tastes absolutely delicious! The kids loved it!"

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nursespirit User ID: 1770167 149484
Reviewed Aug. 14, 2009

"Great recipe-tasty and refreshing-and easy!!!"

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