Ingredients

How to make it

  • Spread ice cream into the crust; freeze for 2 hours or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
  • Remove from the freezer 15 minutes before slicing. Drizzle with ice cream toppings; dollop with whipped cream.

Reviews & Comments 1

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    " It was excellent "
    leebear ate it and said...
    WHAT A GREAT COMBINATION - THANKS - LEEBEAR
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