Ice Cream Pumpkin Squares
Creamy pumpkin ice cream squares with a graham cracker crust, spiced with cinnamon, ginger, and nutmeg, topped with whipped cream and nuts for a delightful treat.
Ingredients
Instructions
- Mix graham cracker or gingersnap crumbs with melted butter and press into a buttered 8-inch square pan, reserving some crumbs for topping.
- Combine canned pumpkin with packed brown sugar, salt, cinnamon, ginger, and nutmeg until well blended.
- Fold softened vanilla ice cream into the pumpkin mixture until smooth.
- Pour the pumpkin and ice cream mixture into the prepared crumb crust.
- Freeze until firm, about 4 hours or overnight.
- Cut into squares and top with reserved crumbs, whipped cream, and chopped nuts if desired.
Tips & Substitutions
For a twist, you can substitute gingersnap crumbs with crushed Oreos for a chocolatey flavor. If you prefer a healthier option, consider using coconut oil instead of melted butter. Ensure the vanilla ice cream is just softened enough to fold in smoothly, but not fully melted to maintain a creamy texture. For a spicier kick, add a pinch of cloves.
Serving Suggestions
Serve these delightful squares topped with a dollop of whipped cream and a sprinkle of reserved crumb topping for added texture. They pair wonderfully with a warm spiced apple cider or coffee, making them a perfect dessert for fall gatherings. For an extra treat, consider serving alongside a scoop of vanilla or cinnamon ice cream from your favorite dairy recipes.
Storage & Reheating
Store any leftovers in an airtight container in the freezer for up to two weeks. To serve, let the squares sit at room temperature for about 10 minutes before cutting, making it easier to slice. If they become too hard, a quick 5-second microwave blast can soften them slightly without compromising texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Cream Pumpkin Squares contains roughly 1340 calories, with 4g protein, 53g carbohydrates, and 125g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 474mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree as a substitute for canned pumpkin. Just make sure to cook and puree the pumpkin until smooth, and drain any excess moisture to avoid a watery mixture. This will give your squares a fresher taste and aroma.
How can I make this recipe gluten-free?
To make Ice Cream Pumpkin Squares gluten-free, simply replace the graham cracker or gingersnap crumbs with gluten-free alternatives. Many brands offer gluten-free graham crackers or you can use gluten-free cookies such as almond or coconut macaroons for crust.
Can I make this dessert ahead of time?
Absolutely! These squares can be made a day or two in advance and stored in the freezer. This makes them an excellent option for entertaining, allowing you to prepare ahead of time and simply serve when ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).