Frosty Pumpkin Squares

Ingredients:

1 quart of vanilla ice cream

1 pkg of graham crackers, smashed into crumbs

1/4 cup of butter (or more, based on how you like your crust)

1 cup of canned pumpkin

1/2 cup of brown sugar

3/4 tsp of salt

1 tsp of cinnamon

1 tsp of ginger

1/2 tsp of nutmeg

Instructions:

1. Let ice cream stand at room temperature for about 30 minutes until it's soft. (I recommend putting a plate underneath it... or you'll have a mess)

2. Mix graham cracker crumbs and butter.  Press into ungreased 8 or 9" pan (I used 9").  You can save some to garnish the top if you like. 

3. In large bowl, beat pumpkin, brown sugar and spices with wire whisk. Stir in ice cream with spoon.  I actually ended up using the wire whisk at the end because I still had a few lumps that weren't all the way melted.  Spread over crumb crust. 

4. Freeze uncovered for at least 4 hours.  Serve, or cover and keep in freezer until ready to serve. Wait 10 minute to soften before serving. 

Review: 

Really nice twist on a pumkin pie or cheesecake. It's got a good pumpkin pie flavor without being so heavy and no need to serve ice cream with it! 

Pros:  Really easy to make. Again, not alot of dishes to clean up.  It's easy to make before hand and serve later, especially if you are cooking a whole big meal. Easy subsitute for pumpkin pie without having to bake it.   

Cons: It does take a whole quart of vanilla ice cream (which is Michael's favorite and he hated to part with it)

Approximate Cost: $4.75  (I bought the ice cream, pumpkin and graham crackers on sale, so it maye be closer to $6 without the sale.)