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Frozen Pumpkin Squares

This recipe comes to us from Land O’Lakes member-owner Sadie Frericks of Blue Diamond Dairy in Melrose, Minnesota. She loves discovering new ingredients and cooking techniques, and enjoys trying new recipes then tweaking them to fit her family's tastes. To learn more about our farmer-owners, visit the “Our Farmers” page.

Get started!



1 3/4 cups graham cracker crumbs (about 24 squares)

1/2 cup Land O Lakes® Butter, melted

1/2 cup finely chopped pecans or walnuts

1/2 cup powdered sugar


1 (15-ounce) can real pumpkin

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 gallon vanilla ice cream, softened



Land O Lakes® Heavy Whipping Cream, whipped, if desired

Chopped pecans or walnuts, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all crust ingredients in medium bowl; mix well. Press evenly onto bottom of ungreased 13x9-inch baking dish. Bake 8 minutes or until lightly browned. Cool completely.

  3. STEP 3

    Meanwhile, combine pumpkin, granulated sugar, cinnamon, cloves and ginger in large bowl; mix well. Stir in softened ice cream.

  4. STEP 4

    Spread ice cream mixture over cooled crust. Cover with aluminum foil to store in freezer.

  5. STEP 5

    To serve, uncover baking dish. Garnish with whipped cream and chopped nuts, if desired.

Tip #1

This dessert can be made ahead and frozen up to 2 weeks.

Tip #2

To soften ice cream, leave on counter for 30 minutes.

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