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“From TOH Quick Cooking.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop with whipped cream.

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