If you have followed me on social for any length of time you know I am a chocolate guy.  That said, this Frozen Pumpkin Square recipe has been a staple in our home since it was first introduced to me by my sister-in-law nearly a decade ago.


2 L French Vanilla Ice Cream
2 C  Pumpkin (not pumpkin pie filling)
Gingerbread cookies
1 tsp salt
1 tsp Cinnamon
1 tsp Ginger
½ tsp Nutmeg
½ C Coconut sugar (or other sugar)
1 C Pecan, chopped

First, layer a baking dish with gingerbread cookies.  I realized later that I should have just overlapped the cookies.  However, I did enjoy eating the halves as I went along. (Yes, I’m fully aware that I could have used both halves but I love the gingerbread)


Fold pumpkin into slightly melted ice cream.  To make the ice cream easy to work with, leave it on the counter for about 20 minutes

That missing scoop in the middle of the brick was thanks to one of those half gingerbread cookies.



Next, stir in spices and sugar.


Poor half of the mixture over the gingerbread cookies.


Spread the mixture out and add a second layer of gingerbread cookies.


This time I showed a little constraint!  Add the remaining mixture and spread evenly.

Place chopped pecans on a baking sheet and add to a preheated (350°F) oven.  Let toast for roughly five minutes until you can smell an aroma.  Be sure to check on the pecans as you don’t want them to burn.

Sprinkle toasted pecans on top of mixture and place in the freezer.


Once refrozen, cut into 18 squares and serve.


If you give this recipe a try, be sure to let me know your thoughts.



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