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Frosty Pumpkinettes

By: Ella West  
"I've used this recipe since the early '50s, when I picked it up at a seminar. I like to serve these for dessert or as special treats for Halloween. --Ella West Richmond, Virginia"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 90 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup canned pumpkin
  • 2 tablespoons sugar
  • 1 1/2 teaspoons molasses
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 3/4 cup vanilla ice cream, softened
  • 4 individual graham cracker tart shells
  • 1 tablespoon chopped pecans

Directions

  1. In a small mixing bowl, combine the pumpkin, sugar, molasses, salt, cinnamon and ginger; mix well. Fold in ice cream until smooth.
  2. Spoon into tart shells; sprinkle with pecans. Freeze for 1 hour or until serving. Remove from the freezer 10 minutes before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by ICE 
I used Butter Pecan ice cream as that is all I had at the time. I give it a 4 Star because I... MORE

 
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