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Pumpkin Ice Cream Delight Recipe

Pumpkin Ice Cream Delight Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet White Wine

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