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
1. In a large bowl, combine pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13x9-in. dish. Sprinkle with walnuts.
2. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.
TOTAL TIME: Prep: 15 min. + freezing
YIELD: 20 servings.
This frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie.
1 piece: 181 calories, 9g fat (4g saturated fat), 23mg cholesterol, 102mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 4g protein.