Ice-Cream Pumpkin Pie

Recipe courtesy of National Geographic Kids

• 1 quart vanilla ice cream
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
• dash of nutmeg
• dash of ground cloves
• graham cracker pie crust

1. Let the ice cream soften
2. Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
3. Stir in the ice cream.
4. Spread the mixture evenly into the crust.
5. Cover and freeze for four hours or until firm.

**Personal Review: Awesome, a friend of mine made this with her daughter when I first tried it.  I asked for the recipe and cannot wait to make this on my own.  I love it!**

Pumpkin Spice Bread

Recipe from USA Weekend

Makes 3 mini loaves or 1 9-inch loaf
Serves 15

• Half a 15 oz can 100% pure pumpkin (1 cup minus 1 tbsp)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp gorund cloves
• 3/4 cups water
• 1 3/4 cups dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 3/4 cup bleached all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt

1. Adjust oven rack to middle position and heat oven to 350°.
2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.
3. Transfter to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
4. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
5. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. recipe doubles easily and freezes well.

 **Personal Review: No Review Yet**