arefully peel and seed the pumpkin.
Cut into chunky 2
he same! Commercial canned pumpkin is from a variety of
Remove pumpkin from can; freeze 1 hour.
In a blender, combine partially frozen pumpkin, frozen apple juice concentrate, nutmeg and cinnamon.
Blend together until smooth.
Continue to blend while adding water to fill the blender.
Makes 4 servings.
innamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until
Remove pumpkin from can and freeze for 1 hour.
In a blender combine partially frozen pumpkin, frozen apple juice concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend while adding water to fill the blender.
Combine cream, milk, pumpkin puree, pumpkin liqueur, and pumpkin pie spice together in a blender. Add ice cubes. Blend until smooth, 30 to 45 seconds.
Coat 8-inch square baking dish with cooking spray.
Sprinkle with half gingersnap crumbs.
Stir pumpkin, sugar, 1/2 cup nuts and pumpkin spice in bowl until well blended.
Stir ice cream in large bowl until smooth.
Stir in pumpkin until well blended.
Pour into baking dish.
Sprinkle with remaining crumbs.
Place plastic wrap on surface.
Cover with foil and freeze at least 4 hours.
n a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger
owl.
Add pudding mixes, pumpkin and spice.
Beat with
Mix pumpkin, sugar and spices.
Stir in sherry and stir in Cool Whip.
Spread 1/4-inch thick layer of ice cream on pie crust.
Add pumpkin mixture.
Freeze.
Take the pumpkin pie filling and cool whip and with a handheld mixer, thoroughly mix the two ingredients together.
Pour the mix into the pie crust and place the lid that comes with the crust on the pie and place in the freezer.
I usually do it overnight just to insure it's thoroughly frozen!
Mix graham cracker crumbs, sugar and melted butter; press into bottom of 9-inch square pan.
Combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
Mix well.
Soften vanilla ice cream and fold into pumpkin mixture.
Pour into crumb-lined pan, cover and freeze until firm.
Cut in squares.
Top with whipped cream and pecans.
Combine half and half or milk with pudding mix.
Whisk until well blended.
Let stand for 5 minutes.
Fold in whipped topping, pecans, gingersnaps, pumpkin pie spice and pumpkin.
Spoon into crust.
Freeze until firm, about 6 hours.
Remove from freezer 10 minutes before serving.
Combine the first 3 ingredients.
Mix well and press firmly on bottom of an 8-inch square dish. Chill 15 minutes.
Combine the milk, pumpkin, pumpkin pie spice and pudding.
Blend with electric mixer on low speed for 2 minutes. Fold in the whipped topping. Spoon over crumb crust in dish. Freeze for 4 hours.
When ready to serve, let stand at room temperature for 15 minutes. Cut into squares.
Garnish with a dollop of whipped cream and sprinkle of nuts.
Store any leftover dessert in freezer.
Blend almond milk, pumpkin, ice cubes, banana, brown sugar, 1/2 the crushed cinnamon graham cracker, wheat germ, vanilla, pumpkin pie spice, and cinnamon together in a blender until smooth. Garnish individual servings with remaining graham cracker crumbs.
Combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
Fold in the whipped topping.
Spoon mixture into crust.
Freeze until firm,about 4 hours.
Let stand at room temperature for 15 minutes before serving.
Top with extra whipped topping before serving!
Combine pumpkin, sugar, salt, nutmeg, cinnamon and ginger. Add chopped pecans.
Line bottom of 13 x 9-inch pan with 18 gingersnaps.
Fold pumpkin mixture into ice cream.
Spread 1/2 over gingersnaps.
Cover with the rest of the gingersnaps.
Add remaining ice cream/pumpkin mixture.
Freeze until firm (about 5 hours).
Cut into squares.
Garnish with whipped cream and pecan halves.
Mix together pumpkin, sugar, nuts and spices.
Fold in softened vanilla ice cream.
Butter a 9 x 13-inch baking pan. Cover the bottom of the pan with 1/2 of the whole gingersnaps and press into the butter.
Layer with 1/2 of pumpkin/ice cream mixture. Repeat to form another layer of each.
Freeze overnight.
Combine crumbs, nuts and butter; mix well.
Press firmly into bottom of 8-inch square pan.
Chill for at least 15 minutes. Combine cold milk, pumpkin and pie spice in bowl.
Add pudding mix.
With mixer at low speed, beat until well blended.
Fold in 2 1/4 cups Cool Whip.
Spoon over crumb crust.
Freeze until firm, about 4 hours.
Remove from freezer.
Let stand at room temperature about 10 minutes.
Cut into squares.
Garnish with remaining Cool Whip and nuts.
Store any leftovers in freezer.
In a medium bowl combine pumpkin, sugar, salt, ginger, cinnamon and