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Pumpkin Freeze with Mincemeat

I love serving this recipe at fall gatherings, especially Thanksgiving. After a bountiful meal, a refreshing dessert like this one is always appreciated. —Donna Gonda, North Canton, Ohio
  • Total Time
    Prep: 25 min. + freezing
  • Makes
    8 servings


  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 quart vanilla ice cream, softened
  • 1 package (9 ounces) condensed mincemeat
  • 1-1/2 cups water
  • 1/2 cup apricot nectar
  • 1 tablespoon grated orange zest


  • In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual molds or foil-lined muffin cups. Cover and freeze for 24 hours.
  • For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange zest.
  • Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce.
Nutrition Facts
1 each: 315 calories, 8g fat (4g saturated fat), 29mg cholesterol, 304mg sodium, 60g carbohydrate (51g sugars, 2g fiber), 3g protein.

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