Pumpkin Float Punch - cooking recipe

Ingredients

1 qt. vanilla ice cream, softened
2 1/2 c. pumpkin pie filling
1 (25 oz.) bottle apple cider, chilled
1 liter seltzer water, chilled

Preparation

Four to 5 hours before serving, combine ice cream and 1 1/2 cups pumpkin.
Stir until well blended.
Freeze 2 hours.
Beat with mixer until smooth.
Tightly cover and freeze for 2 hours or until firm.