Enjoy this recipe from Halloween Book 2010.
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1/2 gal. vanilla ice cream, softened
1 c. canned pumpkin
1/2 c. brown sugar, packed
1/2 t. ground ginger
1/4 t. cinnamon
1/4 t. nutmeg
1 T. orange juice
Place ice cream in a large bowl; set aside. Mix remaining ingredients with an electric mixer on low speed; blend into ice cream. Cover and freeze. Let soften slightly before scooping for serving. Serves 8 to 10.