Our final "Pumpkin-palooza" featured recipe is a different twist on an old favorite. Try using 1 teaspoon of pumpkin pie spice instead of the individual spices to save both time and money.
Ingredients:
- 1/2 C brown sugar
- 4 tsp. unflavored gelatin
- 1 Tbsp. instant coffee
- 1/2 tsp. ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 C boiling water
- 1 pint vanilla ice cream
- 1 C pumpkin puree
- 1 9-inch graham cracker crust
Directions:
Place the brown sugar into a mixing bowl. Sprinkle in the gelatin, instant coffee, ginger, cinnamon, and nutmeg. Toss carefully to combine. Very carefully, pour the boiling water over the top. Stir until completely dissolved, being sure to stir from the bottom up. Add the ice cream one spoonful at a time, stirring after each addition. Fold in the pumpkin puree until completely mixed in.
Place the mixture in the refrigerator for 5 minutes, or until chilled enough to mound when scooped out with a spoon. Place the mixture into the graham cracker crust. Cover and refrigerate two hours or until firm. Makes 8 servings.
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