- 1 cup canned pumpkin
- 1/4 teaspoon pumpkin pie spice
- 1 quart vanilla ice cream, softened
- Gingersnaps, optional
- In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired. Yield: 4-6 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Pumpkin Ice Cream(3)
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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.
i really loved this. thank you for sharing this recipe!
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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