The Easy Way to Make Pumpkin Ice Cream by Heather Maureen Millott You need not hand blend your own to get the taste of real pumpkin ice cream. You can make it this easy way which I do, and have it year round!

INGREDIENTS
1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/2 gallon vanilla ice cream, softened


DIRECTIONS
Mix all your pumpkin and spices, sugar and salt really well in a large bowl. Fold in the soft ice cream then stir in your pecans. Make sure you put your mixture in a container that is air tight and then freeze until firm. It's that easy!

Optional: The Pecans can be left out if you do not prefer nuts or you could add walnuts instead which I love. You can also line a plastic pan with the mixture and layer it between graham crackers or vanilla wafers. I grind graham crackers up into crumbled pieces with a rolling pin and then sprinkle them all on top.

If YOU have a favorite recipe to share, email me and let me know!

Till next time,
Heather

About the Author:
Heather Millott is a Halloween artist who admits to being shamelessly addicted to primitive folk and vintage Halloween art. In addition to scaring up devilishly good recipes, she also writes the "Curious Goods.." monthly column here on the site. Visit Heather here on HalloweenArtists.com or on her website at www.witchhollowprimitives.com.

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