Frosty Pumpkinettes
I've used this recipe since the early '50s, when I picked it up at a seminar. I like to serve these for dessert or as special treats for Halloween.
—Ella West
Richmond, Virginia
Ingredients
- 1/4 cup canned pumpkin
- 2 tablespoons sugar
- 1-1/2 teaspoons molasses
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 3/4 cup vanilla ice cream, softened
- 4 individual graham cracker tart shells
- 1 tablespoon chopped pecans
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