PUMPKIN FREEZE WITH MINCEMEAT

Pumpkin Freeze with Mincemeat image

I love serving this recipe at fall gatherings, especially Thanksgiving. After a bountiful meal, a refreshing dessert like this one is always appreciated. -Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
MINCEMEAT SAUCE:
1 package (9 ounces) condensed mincemeat
1-1/2 cups water
1/2 cup apricot nectar
1 tablespoon grated orange zest

Steps:

In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual molds or foil-lined muffin cups. Cover and freeze for 24 hours., For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange zest. , Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce.

Nutrition Facts : Calories 315 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 304mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 2g fiber), Protein 3g protein.