Pumpkin Freeze with Mincemeat |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I love serving this recipe at fall gatherings, especially Thanksgiving. After a bountiful meal, a refreshing dessert like this one is always appreciated. âDonna Gonda, North Canton, Ohio Ingredients:
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 |
mincemeat sauce: |
1 package (9 ounces) condensed mincemeat |
1-1/2 cups water |
1/2 cup apricot nectar |
1 tablespoon grated orange peel |
Directions:
1. 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.
2. 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 peel.
3. Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce. Yield: 8 servings.
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