Pumpkin Float Punch

1. 1

   At least 4 to 5 hours before serving time, combine ice cream and 1 1/2 cups pumpkin puree in a large mixing bowl; stir until well blended.

2. 2

   Freeze mixture 2 hours.

3. 3

   Beat with an electric mixer or in a food processor until smooth.

4. 4

   Tightly cover; freeze for 2 hours, or until mixture is firm.

5. 5

   At serving time, in a 4 - quart punch bowl or pitcher, gently stir together remaining 1 cup pumpkin puree, apple cider and seltzer.

6. 6

   Scoop frozen pumpkin ice cream mixture into balls; add to punch.

7. 7

   Serve immediately.

No additional tips available.