Tuesday, October 11, 2011

Frosty Pumpkin Dessert

I found this recipe a few years ago and tucked it away to try sometime. And then I never did. So when I came across it this year I decided it was time to try give it a shot. It was incredibly easy! Make sure to note that it does take 4 hours to let it freeze. So it does take longer, start to finish, than traditional pumpkin pie but it takes up much less of your time. No pie crust to make, no changing oven temperatures and checking it over and over again for jiggly-ness. Plus you can make it up to 2 weeks ahead!

While nothing can replace pumpkin pie over the holidays (especially since that is my husband's favorite) this recipe is a nice twist! It's basically pumpkin ice cream and what's not to love about that!

Frosty Pumpkin Dessert
1 quart (4 cups) vanilla ice cream
1 1/4 cups graham cracker crumbs (about 16 squares)
1/4 cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup packed brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg

Let ice cream stand at room temperature 30-40 minutes to soften. Meanwhile, in small bowl, mix cracker crumbs and butter. Reserve 2 to 3 tablespoons of mixture. In ungreased 8 or 9 inch square pan, press remaining crumb mixture firmly and evenly over bottom.

In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle with reserved crumb mixture over top.

Freeze uncovered at least 4 hours or until top is firm. You can serve it at this point or cover and return to freezer for up to 2 weeks! Let stand at room temperature 15 minutes before cutting.

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