PUMPKIN ICE CREAM"Making Pumpkin Ice Cream is as simple as opening a can, stirring and freezing. Plus, if you're like me and looking for a good way of using up your homegrown pumpkins. Feel free to substitute prepared fresh-picked for canned." -Linda Young Longmont, Colorado
1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps (optional, for serving)
In a medium bowl, mix pumpkin and pie spice until well blended. Stir in ice cream.
Freeze until ready to serve.
Garnish with gingersnaps, if desired.
Makes 4-6 servings
Source: Recipe booklet: Halloween Food and Fun, Taste of Home RD Specials, October 2004
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