Pumpkin Squares

By Hklbrries

A great alternative to pumpkin pie. Gingersnap crust and pumpkin, spices and vanilla ice cream filling.

Ingredients

• 1/2 gallon vanilla ice cream, softened
• 1 (15 ounce) can pumpkin
• 1 cup sugar
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1 cup pecans, chopped
• 38 gingersnap cookies (about 2 inches in diameter)
• 1/2 pint whipping cream, for topping, optional
• 12 whole pecans, for garnish, optional

Details

Servings 12

Preparation

Step 1

Put ice cream in a large bowl to soften; set aside. Mix together the pumpkin, sugar, salt, cinnamon, ginger, nutmeg and pecans. Line the bottom of a 9-by-13-inch pan with half of the gingersnaps (keep cookies whole).

Fold pumpkin mixture into softened ice cream. Top the gingersnaps with 1/2 of the pumpkin/ice cream mixture. Cover with another layer of gingersnaps, top with remaining pumpkin/ice cream mixture. Freeze at least 5 hours. Cut into squares and top each square with a dollop of whipped cream and a whole pecan, if desired.