Pumpkin Sq


1 (16 oz.) can pumpkin (2 c.)

1 c. Swerve sweetener 

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 gallon vanilla frozen yogurt, softened

36 gingersnap cookies



1. Combine first 5 ingredients and 1 teaspoon salt in a bowl. In a separate bowl fold pumpkin mixture into frozen yogurt. 

2. Cover bottom of 13"x9"x2" pan with 1/2 the cookies, top with 1/2 pumpkin mixture. Repeat layers. Freeze until firm, about 6 hours.

3. Cut into squares.

Recommended for you