This recipe is a good way to use up your homegrown pumpkin. Or feel free to substitute canned pumpkin for the fresh.
- 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.
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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