Ice-Cream Pumpkin

• 3 quarts vanilla ice cream, slightly softened
• 2 teaspoons pumpkin pie spice
• 2 cups whipping cream
• 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 6 drops red liquid food coloring
• 5 drops yellow liquid food coloring
• 1 (1 1/2-inch) piece candied citron

1. Line 2 (1 1/2-quart) bowls with aluminum foil. Spoon ice cream evenly into bowls; smooth top with back of spoon. Sprinkle each with pumpkin pie spice. Cover and freeze 8 hours or overnight.
2. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla and food coloring.
3. Remove ice cream from bowls, and remove foil. Place ice-cream halves together to resemble a ball, and place on a serving plate. Spread with tinted whipped cream to resemble a pumpkin. Place citron on top to resemble a stem. Store in freezer until ready to serve. Serve with chocolate sauce, if desired.

vanilla ice cream, pumpkin pie spice, whipping cream, powdered sugar, vanilla, coloring, coloring, candied citron

Taken from www.myrecipes.com/recipe/ice-cream-pumpkin (may not work)