Recipe for cooking pumpkin ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Pumpkin Ice Cream

1 c. cooked or canned pumpkin (not pumpkin pie filling)
1/4 tsp. pumpkin pie spice
1 qt. vanilla ice cream, softened
Gingersnaps (optional)

In med. bowl, mix the pumpkin and spice until well blended. Stir in ice cream. Freeze until ready to serve. Garnish with gingersnaps if desired.

Makes approximately 4 to 6 servings.