Pumpkin Freeze With Mincemeat

• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 quart vanilla ice cream, softened
• 1 package (9 ounces) condensed mincemeat
• 1-1/2 cups water
• 1/2 cup apricot nectar
• 1 tablespoon grated orange zest

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

pumpkin, brown sugar, salt, ground cinnamon, ground cloves, vanilla ice cream, condensed mincemeat, water, apricot nectar, orange zest

Taken from www.tasteofhome.com/recipes/pumpkin-freeze-with-mincemeat/ (may not work)