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Pumpkin Ice Cream Delight Recipe

Pumpkin Ice Cream Delight Recipe photo by Taste of Home

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Pumpkin Ice Cream Delight really appeals to those who might not like the traditional pie. You can make it ahead of time to have on hand when extra guests or unexpected guests arrive.—Dixie Terry,Goreville, Illinois

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Pumpkin Ice Cream Delight Recipe

Prep: 15 min. + freezing

Yield: 8 Servings

15 15

Ingredients

1-1/2 cups pumpkin pie filling
1 cup finely chopped pecans, toasted
1/3 cup sugar
1 teaspoon vanilla extract
1 quart vanilla ice cream, softened

Directions

In a large bowl, mix pie filling, pecans, sugar and vanilla until blended. Fold in ice cream. Transfer to a an 8-in.-square dish coated with cooking spray. Freeze, covered, 3-4 hours or until firm. Yield: 8 servings.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 2/3 cup equals 320 calories, 18 g fat (5 g saturated fat), 29 mg cholesterol, 118 mg sodium, 37 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Pumpkin Ice Cream Delight in Taste of Home October/November 2006, p15

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Pumpkin Ice Cream Delight

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(1-1) of 1 reviews

Reviewed on Dec. 19, 2012 by neeterbrazil

One year I made this ice cream for a Thanksgiving dinner and it has become a holiday staple. I like to add a teaspoon of pumpkin pie spice. Once, by mistake, I added the pecans before freezing and that turned out just fine, too.