Frozen Pumpkin Squares

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Frozen Pumpkin Squares

 

2 1/2 c. (14 oz.) gingersnap cookie crumbs

1/2 c. melted butter

1 (16 oz.) can pumpkin

2/3 c. firmly packed brown sugar

1 tsp. salt

1 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

chopped pecans

Cool Whip or whipping cream

1/2 gal. vanilla ice cream

 

In a 9 x 13-inch pan stir together gingersnap cookie crumbs and melted

butter. Press over bottom and 1 inch up the sides. In a large bowl,

combine softened ice cream, pumpkin, brown sugar, salt, cinnamon, ginger

and cloves.

 

Beat until well blended. Pour mixture into crust, sprinkle top with a

combination of finely chopped pecans and gingersnap cookie crumbs. Cover

with foil and freeze 8 hours or as long as 1 week. Let stand for 15 to

20 minutes before cutting.

 

Top with whipping cream or Cool Whip.