Frosty Ginger Pumpkin Squares Food

FROSTY PUMPKIN SQUARES

Steps:

• Let ice cream stand at room temperature 30 to 45 minutes to soften.
• Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb 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 reserved crumb mixture over top.
• Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

PUMPKIN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
• Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

FROSTY GINGER PUMPKIN SQUARES

Steps:

• In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
• Press half of the crumb mixture in an ungreased 9x13" baking dish or pan.
• In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
• Gently fold the pumpkin mixture into the softened ice cream.
• Spread over the crumb mixture in the pan.
• Sprinkle the other half of the crumb mixture over the top.
• Return to the freezer for several hours.
• Let sit out about 10 minutes before slicing and serving.