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
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.
A scoop of Pumpkin Ice Cream is perfect to serve on a piece of Gingerbread Pudding Cake.
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