Pumpkin Squares
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
These squares are anything but boring. Layered with crispy gingersnaps, vanilla ice cream, spicy pumpkin, luscious whipped cream and toasted pecans, they make a festive finale to your Thanksgiving meal.
Ingredients
- 16 ounce pumpkin (2 cups)
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans, toasted
- 1/2 gallon vanilla ice cream, softened
- 36 gingersnaps (cookies)
- Large mixing bowl
- Chilled mixing bowl
- 13x9-inch baking pan
- Spatula
- Freezer
Cooking Instructions
- Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg; add chopped pecans.
- In a chilled bowl, fold pumpkin mixture into ice cream.
- Line bottom of 13x9-inch pan with half of the gingersnaps; top with half the ice cream mixture.
- Cover with another layer of gingersnaps; add remaining ice cream mixture.
- Freeze until firm, about 5 hours.
- Cut in squares; garnish with whipped cream and pecan halves.
Parental supervision is recommended.
Note: As in all recipes, results can vary depending on humidity, conditions, etc. Please try any recipe out before attempting in a group setting.
Note: As in all recipes, results can vary depending on humidity, conditions, etc. Please try any recipe out before attempting in a group setting.
