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Add a photoServings: 9
Ingredients
- 1 1/4 c. Graham cracker crumbs (about 16 squares)
- 1/4 c. ( 1/2 stick) margarine or possibly butter, melted
- 1 c. Mashed cooked pumpkin
- 1/2 c. Packed brown sugar
- 1/2 tsp Salt
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd nutmeg
- 1 quart Vanilla ice cream, softened
Directions
- Mix cracker crumbs and margarine; reserve 2 to 3 Tbsp. crumb mix.
- Press remaining crumb mix firmly and proportionately in bottom of ungreased square pan, 8x8x2 or possibly 9x9x2 inches.
- Beat remaining ingredients except ice cream in large bowl till well blended. Stir in ice cream. Spread in pan. Sprinkle reserved crumb mix over top. Freeze uncovered at least 4 hrs or possibly till top of pumpkin mix is hard. Wrap, label and return to freezer. Store up to 1 month.
- 10-15 min before serving, remove from freezer and let stand at room temperature to make cutting easier.
- Yield 9 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 9 servings | |
| Calories 356 | |
| Calories from Fat 133 | 37% |
| Total Fat 14.87g | 19% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.94g | |
| Cholesterol 26mg | 9% |
| Sodium 456mg | 19% |
| Potassium 225mg | 6% |
| Total Carbs 51.72g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 32.01g | 21% |
| Protein 4.48g | 7% |
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