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Easy Pumpkin Gingersnap Ice Cream

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"It's like having pumpkin pie and ice cream in one -- irresistible!"
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50 m servings 210 cals
Original recipe yields 8 servings


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  1. Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
  2. Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.

Nutrition Facts

Per Serving: 210 calories; 9.6 g fat; 29.4 g carbohydrates; 3.4 g protein; 29 mg cholesterol; 229 mg sodium. Full nutrition

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