On Thu, 28 Oct 2010 14:53:06 +0200, ChattyCathy
> wrote:

>On Wed, 27 Oct 2010 16:23:50 -0500, Melba's Jammin' wrote:
>
>> Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
>>
>> Pumpkin Ice Cream Squares
>> Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
>>
>> Serving Size: 9
>>
>> 1 1/2 cup graham cracker crumbs
>> 1/4 cup sugar
>> 1/4 cup melted butter
>> 1 can pumpkin (16 oz.)
>> 1/2 cup brown sugar
>> 1/2 teaspoon salt
>> 1 teaspoon cinnamon
>> 1/4 teaspoon ground ginger
>> 1/8 teaspoon ground cloves
>> 1 quart vanilla ice cream softened
>>
>> Whipped cream
>>
>> Pecans
>>
>> Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
>> Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
>> is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
>> squares about 20 minutes before serving. Top with whipped cream and
>> pecans, if desired.
>
>I'm really tempted to try this recipe - I think the kidlette would enjoy
>helping to make them (and enjoy scarfing them too) - only I'd have to use
>what we call 'digestive biscuits' because graham crackers are not
>available here. Of course I've never seen canned pumpkin sold here either
><laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)

If canned yams are available they work even better than pumpkin.