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Pumpkin Frozen Dessert Squares
From Dorothy McNett's recipes at www.dorothymcnett.com. Pumpkins and squash have been a staple in Southwestern cuisine for years, and of course ice cream as well! Very refreshing after a chili pepper dinner on a hot night!
1 1/2 cups graham cracker crumbs
Combine graham cracker crumbs, 1/4 cup sugar and melted butter or oil and press into the bottom of a 9 inch square baking pan. In batter bowl combine the pumpkin puree, 1/2 cup sugar, salt, cinnamon ginger and cloves. Fold in the softened ice cream and then pour into the prepared pan. Cover with plastic wrap and freeze several hours or overnight. Remove from freezer about 10 - 15 minutes before serving. Cut into squares, arrange on serving plates and top with pecan halves and serve!
Recipe created 2015-09-07.