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Pumpkin Freeze with Mincemeat

 Pumpkin Freeze with Mincemeat
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
8 ServingsPrep: 25 min. + freezing


  • 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
  • 1 package (9 ounces) condensed mincemeat
  • 1-1/2 cups water
  • 1/2 cup apricot nectar
  • 1 tablespoon grated orange peel


  • 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,

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Pumpkin Freeze with Mincemeat (continued)

Nutritional Facts: 60 g carbohydrate, 2 g fiber, 3 g protein.