Pumpkin Gingersnap Ice Cream Squares Recipe

Breyers® Pumpkin Gingersnap Ice Cream Squares Recipe

Pumpkin Gingersnap Ice Cream Squares Recipe Recipe

Prep time

15 min

Freeze Time

4 h 30 min


15 servings


  • 1 cup graham cracker crumbs
  • 1 cup gingersnaps crumbs
  • 1/2 cup butter, melted
  • 2 cups pumpkin puree
  • 1/4 cup granulated sugar
  • 2 tsp. pumpkin pie spice
  • 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream, softened
  • 1 can whipped cream


  • Combine graham cracker and gingersnaps crumbs and butter in large bowl with a fork until blended.

  • Press crumb mixture into 13 x 9-inch baking dish, reserving 1/4 cup crumbs for garnish. Chill until firm, about 30 minutes.

  • Combine pumpkin, sugar and pumpkin pie spice in large bowl. Fold in softened Breyers® Natural Vanilla Ice Cream until well mixed. Spoon into chilled crust. Freeze until firm, about 4 hours or overnight.

  • To serve: cut into squares. Top squares with whipped cream and sprinkle with reserved 1/4 cup crumbs.