We have to make at least a couple trips to indulge in the frosty pumpkiny goodness before the calendar changes (though last year Jon convinced the DQ lady to make us one in early November, so we were quite pleased!).
That being said.... I found this recipe for pumpkin ice cream and it has totally turned our October tradition upside down!
1 cup pumpkin puree
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream, softened
Combine pumpkin, brown sugar, salt, and spices. Blend in ice cream. Freeze until firm.
Add some pie crust pieces (which really are the key component!), whipped cream, and a touch of nutmeg... NOW you're in business, folks!!
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