Pumpkin Ice Cream Squares

Recipe Description

Recipe Ingredients

1 cup fine gingersnap crumbs
¼ cup sugar (or 6 sugar substitute packets)
¼ cup butter or margarine, melted
1 envelope (1 tablespoon) unflavored gelatin
¼ cup cold water
½ cup cooked pumpkin
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon vanilla
1 quart vanilla ice cream (or ice milk)

Instructions

Combine crumbs, sugar and butter, reserving 1/3 cup. Press in bottom of 8 X 8 X2 inch baking pan. Soften gelatin in cold water. Combine in sauce pan with pumpkin, salt, cinnamon, ginger, nutmeg and vanilla. Stir over low heat until gelatin dissolves. In chilled bowl, stir ice cream to soften. Fold in pumpkin mixture and spoon over crust. Sprinkle reserved crumbs over top. Freeze firm. Defrost ½ hour before serving. Cut into 9 squares.