Frosty Pumpkinettes Recipe

Frosty Pumpkinettes Recipe photo by Taste of Home

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I've used this recipe since the early '50s, when I picked it up at a seminar. I like to serve these for dessert or as special treats for Halloween. —Ella West Richmond, Virginia

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Frosty Pumpkinettes Recipe

Prep: 15 min. + freezing

Yield: 4 Servings

15 15

Ingredients

1/4 cup canned pumpkin
2 tablespoons sugar
1-1/2 teaspoons molasses
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3/4 cup vanilla ice cream, softened
4 individual graham cracker tart shells
1 tablespoon chopped pecans

Directions

In a small bowl, combine the pumpkin, sugar, molasses, salt, cinnamon and ginger; mix well. Fold in ice cream until smooth.
Spoon into tart shells; sprinkle with pecans. Freeze for 1 hour or until serving. Remove from the freezer 10 minutes before serving. Yield: 4 tarts.

Nutritional Facts 1 serving (1 each) equals 213 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 238 mg sodium, 31 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Frosty Pumpkinettes in Reminisce Extra October 2004, p53