Friday, October 3, 2008

Pumpkin Squares

1 -1 lb can of pumpkin
1 cup each: sugar, chopped walnuts or pecans
1 tsp. each: cinnamon, ginger, nutmeg
½ tsp salt
2 quarts maple-nut ice cream (softened)
1-1/2 cups ginger snap crumbs
1 cup whipping cream (whipped)
More nuts (optional)

Combine pumpkin, sugar, nuts, spices and salt. Fold in ice cream. Line a battered 13x9 inch pan with ½ the crumbs and top with pumpkin mixture. Repeat, ending with pumpkin. Cover with foil, freeze until firm. Cut into squares and top with whipped cream. Sprinkle with more nuts – optional.

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