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Pumpkin Ice Cream Treat

 Pumpkin Ice Cream Treat
Everyone will scream for pumpkin-y ice cream this Halloween. I like to have some in the freezer, ready for visitors. —Dixie Terry, Goreville, Illinois
8 ServingsPrep: 15 min. + freezing


  • 1-1/2 cups pumpkin pie filling
  • 1/3 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 quart vanilla ice cream, softened
  • 1 cup finely chopped pecans, toasted
  • Graham cracker
  • Thin licorice pieces


  • In a large bowl, mix pie filling, sugar and vanilla until blended.
  • Fold in ice cream. Spread into a 9-in. round pan coated with cooking
  • spray. Sprinkle pecans over the top in thin stripes, forming the
  • vertical lines of a pumpkin shape. Add a graham cracker stem and
  • licorice vines. Freeze, covered, 3-4 hours or until firm. Yield: 8
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.