Serves: 9
Total Calories: 266
Combine graham cracker crumbs, sugar, and melted butter into bottom of baking pan bake at 325°F for 10 minutes cool. Combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves mix well. Fold in vanilla ice cream. Pour over crust and freeze until firm. Put in refrigerator 2 to 3 hours before serving cut into squares. Top with whipped cream and toasted coconut.
This Frozen Pumpkin Squares recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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