on Cooking 4 All Women
Fri Jul 25, 2008 1:20 am (PDT) 
Pumpkin Squares 
Best of the Best from Texas 

· 1 16 oz can pumpkin, (2 cups) 
· 1 1/2 cups sugar 
· 1 teaspoon salt 
· 1 teaspoon ginger 
· 1 teaspoon ground cinnamon 
· 1 teaspoon nutmeg 
· 1 cup chopped pecans 
· 1/2 cup vanilla ice cream, softened 
· 1 box ginger snaps 

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add pecans. Fold 
pumpkin mixxture into ice cream or vice-versa. Line a 9 x 13-inch pan or Pyrex 
dish with one-half of the ginger snaps. Top with one-half of the pumpkin ice 
cream mixture. Cover with the remaining ginger snaps and spread the balance of 
the pumpkin mixture over the second layer of ginger snaps. Freez, when firm, 
cut into squares. Top with whipped cream or Cool Whip. Serves 18.

Life's a Witch and then you Fly...
Rhonda G in Missouri 


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