“Because I am not too fond of pumpkin pies, I use this instead for holidays.” - by Jo
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
- Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.
Nutrition
Amount Per Serving (8 total)
- Calories
- 385 cal
- 19%
- Fat
- 20.3 g
- 31%
- Carbs
- 49.3 g
- 16%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I found this recipe right before my friend's "friendsgiving dinner" last week. It was cheap and simple to make. It was a huge hit that night and I'm hoping I get the same reactions from my family tomo..." See morerrow night!"
Chelsea
"Very good! I didn't do the whipped topping listed here (just did Cool Whip) and it was very good! Like pumpkin pie ice cream cake, basically!..." See more"
Angela De La Rosa
"This was AWESOME!!! I've made it twice now. The first time I followed the recipe because I believe in following a recipe before making revisions. The second time I made it I used Ginger Snap cookie..." See mores instead of Graham Crackers and used pumpkin ice cream from a local dairy farm instead of vanilla. Since I thougth it might be over powering in flavor (due to the pumpkin ice cream) I omitted nutmeg and cloves. This was WONDERFUL!!! A taste sensation!"
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