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This recipe is a good way to use up your homegrown pumpkin. Or feel free to substitute canned pumpkin for the fresh.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 72 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pumpkin Ice Cream in Country Woman September/October 1995, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 16, 2012 by becky66
I made this a couple of times for group projects where I had worked. Very original and unique idea and flavor....even those skeptical of the pumpkin flavor in the ice cream really liked it.
Reviewed on Jun. 22, 2011 by amyroc7
i really loved this. thank you for sharing this recipe!
Reviewed on Oct. 02, 2009 by stylegirl101
I think I may use this for my next outing! It will be really useful for people who like ice cream.
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