Pumpkin Pumpkin Frosty Squares

Vanessa "Nikita" Milare


One year I bought lots of pumpkin pie mix & canned pumpkin. I dont know why,but I did & had to find new ways to use them. This is just one of the many ways you cam use it. I love this recipe because it can be made anytime of the year.

pinch tips: How to Melt and Soften Butter





15 Min


1 Hr 30 Min


4 c
vanilla ice cream
1-1/4 c
honey maid graham cracker crumbs
1/4 c
butter, melted
1 c
canned pumpkin( not pumpkin pie mix)
1/2 c
brown sugar, lightly packed
1/2 tsp
1/2 tsp
cinnamon, ground
1/2 tsp
ginger, ground
1/4 tsp
freshly grated nutmeg

Directions Step-By-Step

First letthe ice cream stand at room temperature for bout 30 to 45 mins. Then in a small bowl mix the crackers & butter together but reserve 2 to 3 Tbsp. crumbs mixture. In a ungreased 8 or 9 inch square pan. Press remaining crumb mixture firmly & evenly over the bottom of the pan.
Next in a large bowl beat the remaining ingredients with a whisk until well blended. Then stir in the ice cream with a spoon. Then spread over the crumb mixture. Sprinkle the reserved crumb mixture over the top.
Then freeze uncovered for at least 4 hours or until topis firm,then covera & return tothe freezer. Let stand at room temperature for about 15 to 20 mins before cutting.

About this Recipe