Pumpkin Freeze with Mincemeat Recipe

Pumpkin Freeze with Mincemeat Recipe photo by Taste of Home

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I love serving this recipe at fall gatherings, especially Thanksgiving. After a bountiful meal, a refreshing dessert like this one is always appreciated. —Donna Gonda, North Canton, Ohio

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Pumpkin Freeze with Mincemeat Recipe

Prep: 25 min. + freezing

Yield: 8 Servings

25 25

Ingredients

1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
MINCEMEAT SAUCE:
1 package (9 ounces) condensed mincemeat
1-1/2 cups water
1/2 cup apricot nectar
1 tablespoon grated orange peel

Directions

In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual molds or foil-lined muffin cups. Cover and freeze for 24 hours.
For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange peel.
Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 315 calories, 8 g fat (4 g saturated fat), 29 mg cholesterol, 304 mg sodium, 60 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Pumpkin Freeze with Mincemeat in Taste of Home October/November 2005, p41