Because I am not too fond of pumpkin pies, I use this instead for holidays.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups brown sugar
- 0.25 cups melted butter
- 1 can pure pumpkin , 15 ounce
- 0.5 cups brown sugar
- 0.25 teaspoons salt
- 0.25 teaspoons ground nutmeg
- 0.13 teaspoons ground cloves
- 1 teaspoon ground cinnamon
- 1 quart vanilla ice cream , softened
- 1 cup whipped cream
- 1 tablespoon confectioners' sugar
- 0.25 teaspoons ground cinnamon
Instructions
-
1
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.
-
2
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 Facts
Per serving
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