Recipe for Pumpkin Ice Cream from the Desserts section.
Pumpkin Ice Cream1 cup cooked or canned pumpkin (not pumpkin pie filling)
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps (optional) In medium bowl, mix the pumpkin and spice until well blended. Stir in ice cream. Freeze until ready to serve. Garnish with gingersnaps if desired. Yields 4 to 6 servings.
We hope you enjoy your freshly made Pumpkin Ice Cream. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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