Frosty Pumpkin Crunch Squares

Well, this recipe was interesting... It wasn't awful, but it wasn't great either. Jon said it tasted like a diet dessert :-) HaHa!

The crust. It's pretty!

The filling.

Ready to freeze.

Finished product topped with whipped cream.


Crust
2 cups uncooked old-fashioned or quick rolled oats
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar
1/4 cup hot water
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground cardamom

Filling
1 quart coffee-flavored ice cream, softened
1 cup canned or freshly cooked pureed pumpkin
3/4 teaspoon freshly ground cardamom
1/2 teaspoon ground cinnamon

For Serving
1 cup whipping cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Lightly butter a 9-inch square baking dish.

In a mixing bowl, combine the oats, melted butter, brown sugar, water, cinnamon and cardamom. Stir with a fork until the mixture is crumbly.

Spread into the bottom of the baking dish. Bake for 20-25 minutes, until light brown. Cool the pan on a wire rack.

Combine the ice cream, pumpkin, cardamom and cinnamon in a large bowl. Pour over the cooled crust. Cover tightly and freeze about 6 hours, until firm.

Remove from the freezer 10 minutes before serving. Place the whipping cream into a small bowl. With an electric mixer or a whisk, beat the cream until stiff. Mix in the sugar and vanilla. Cut the dessert into squares and top with whipped cream.

Makes 9 to 12 servings.

Recipe found in Beatrice Ojakangas' Great Holiday Baking Book, pg. 186.