Show Subscription Form




Pumpkin Ice Cream Delight Recipe
Pumpkin Ice Cream Delight Recipe photo by Taste of Home

Pumpkin Ice Cream Delight Recipe

Read Reviews (1)
5 1
Publisher Photo
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
TOTAL TIME: Prep: 15 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 8 servings

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

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.

Directions

  1. In a large bowl, mix pie filling, pecans, sugar and vanilla until blended. Fold in ice cream. Transfer to 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.
Originally published as Pumpkin Ice Cream Delight in Taste of Home October/November 2006, p15

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.

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

Reviews for Pumpkin Ice Cream Delight(1)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 19, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT