About this recipe:Kids and adults will love this no bake frosty treat.
Mary Ann Benzon
1 (23cm) pastry case, baked
250g pumpkin puree
75g brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 litre vanilla ice cream, softened
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Method Prep:10min › Extra time:50min › Ready in:1hr
Combine pumpkin, brown sugar, salt and spices with an electric mixer. Blend in ice cream. Pour into pastry case. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves if desired.
You can find tinned 100% pumpkin puree online or in speciality shops. You can also make your own with this recipe.