Pumpkin Ice Cream Squares

Kathryn Robinson
Buhler, Kansas

1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1/4 c. butter or margarine, melted
1 sm. can solid pack pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 qt. vanilla ice cream, softened

Mix crumbs with sugar and butter. Press into bottom of 9 x 9 pan. Combine pumpkin with brown sugar, salt, cinnamon, ginger, and cloves. Fold in softened ice cream. Pour into crumb lined pan. Cover. Freeze. Cut 20 minutes before serving. If desired, top with whipped topping and pecans.

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