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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. —Susan Bennett, Edmond, Oklahoma Ingredients:
1 can (15 ounces) solid-pack pumpkin |
3/4 cup sugar |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/8 to 1/4 teaspoon ground cloves |
2 quarts vanilla ice cream, softened |
1 cup finely chopped walnuts |
Directions:
1. In a large bowl, combine the pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13-in. x 9-in. dish. Sprinkle with walnuts.
2. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares. Yield: 16-20 servings.
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