Frosty Pumpkinettes Recipe
Frosty Pumpkinettes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + freezing

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

Nutritional Facts

1 each: 213 calories, 10g fat (3g saturated fat), 11mg cholesterol, 238mg sodium, 31g carbohydrate (19g sugars, 2g fiber), 2g protein.

  • 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
  1. In a small bowl, combine the pumpkin, sugar, molasses, salt, cinnamon and ginger; mix well. Fold in ice cream until smooth.
  2. 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.
Originally published as Frosty Pumpkinettes in Reminisce Extra October 2004, p53

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