Pumpkin Freeze With Mincemeat

1. 1

   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.

2. 2

   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.

3. 3

   Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.