Jo Grisez's Pumpkin Squares
1 (16 oz.) can pumpkin
1/2 tsp. nutmeg
1 c. sugar
1 c. chopped nuts
1 tsp. salt
1/2 gal. vanilla ice cream
1 tsp. cinnamon
48 gingersnaps
1 tsp. ginger
Mix together pumpkin, sugar, and spices. Add softened ice cream and mix again. Fold in the chopped nuts. place 24 of the gingersnaps in the bottom of a large Pyrex or Corningware pan. Spread with half of the ice cream-pumpkin mixture. Add a layer of gingersnaps and other half of the ice cream-pumpkin mixture. Freeze for several hours. May be prepared several days before using. Remove from freezer 30 minutes before serving; cut in squares.
Doc
Subjects
Bars