Frozen Pumpkin Dessert
This ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie.
—Susan Bennett, Edmond, Oklahoma16-20 ServingsPrep: 15 min. + freezing
Ingredients
- 1 can (15 ounces) solid-pack pumpkin
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 to 1/4 teaspoon ground cloves
- 2 quarts vanilla ice cream, softened
- 1 cup finely chopped walnuts
Directions
- In a large bowl, combine the pumpkin, sugar, vanilla, salt, ginger,
- nutmeg and cloves. Fold in ice cream. Transfer to a greased 13-in. x
- 9-in. dish. Sprinkle with walnuts.
- Cover and freeze overnight. Remove from the freezer 10 minutes before
- serving. Cut into squares. Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 piece) equals 181 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 102 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.