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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Pumpkin Squares
Contributed by: Dianne Pace
  • 1-lb. can pumpkin
  • 1 c. sugar
  • 1 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1â�„2 tsp. nutmeg
  • 1 c. toasted pecans, chopped (optional)
  • 1â�„2 gal. vanilla ice cream
  • 1 box of gingersnaps
  • whipped cream (optional)
Combine pumpkin, sugar, salt and spices; add pecans. Fold pumpkin mixture into ice cream. Line bottom of a 13 x 9 x 2 inch pan with gingersnaps and top with half of pumpkin mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Cover with the rest of the gingersnaps. Freeze until firm (about 5 hours). Cut into squares and garnish with whipped cream.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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