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Pumpkin Ice Cream Dessert

Featured in the Honolulu Star-Bulletin on November 14, 2007.

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Ingredients:

Pumpkin Ice Cream Dessert

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 1 can (15 ounces) pumpkin
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 quart vanilla ice cream, softened
  • Sweetened whipped cream

Directions:

  1. Combine crumbs, sugar, and butter.
  2. Press into a 9-inch square pan.
  3. Combine pumpkin, brown sugar, salt, and spices.
  4. Fold in ice cream.
  5. Pour mixture over crumbs; cover.
  6. Freeze until firm.
  7. Remove from freezer and cut into squares about 20 minutes before serving.
  8. Top with sweetened whipped cream.

Makes 9 servings.

Approximate Nutrient Analysis per serving (WITHOUT sweetened whipped cream):
350 calories, 17 g fat, 10 g saturated fat, 75 mg cholesterol, 400 mg sodium, 47 g carbohydrate, 2 g fiber, 35 g sugar, 4 g protein

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