Serve this delicious ice cream with gingerbread or spice cake.
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1 cup canned pumpkin
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 quart (4 cups) vanilla ice cream, slightly softened
STEP 1
Stir together all ingredients except ice cream in bowl. Add ice cream in large spoonfuls, stirring until well mixed. Spoon mixture into ungreased 8-inch square pan. Cover; freeze at least 3 hours.