Frozen Pumpkin Dessert

One of the best things I have bought recently for the kitchen is a set of plain 6 oz ramekins. I often make desserts in them, adapting recipes for cheesecake or berry crisp or puddings to fit the ramekins, so each one of us has our own personal dessert. It satisfies our after-supper sweet tooth, and keeps us from going crazy...forced portion control! The measurements here fit perfectly into five 6 oz ramekins, just right for us.

I included the original recipe, too, because it tastes so delicious. The original calls for a crust, too. It would be great for a bigger family gathering, like the holidays. :)

Individual Frozen Pumpkin Dessert

1 pint vanilla ice cream or frozen yogurt, softened
1 c. canned pumpkin
1/4 c. sugar (next time I may just leave this out)
1/2 t. salt
1/2 t. ginger
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. chopped pecans (do not leave out! This MAKES the dessert!)

In large bowl, combine pumpkin, sugar, salt, spices and nuts. Fold ice cream into pumpkin mixture. Divide among 5 ramekins or dessert dishes. Freeze until firm. Remove desserts from freezer 15-20 mins before serving.

Original Recipe (Found in this book)

Frozen Pumpkin Dessert

1/2 gallon vanilla ice cream, softened
2 c. canned pumpkin
1 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1 c. chopped pecans

crust:
2 c. graham cracker crumbs
1/2 c. butter, melted
1/4 c. sugar

Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 degrees for 10 minutes. Remove from oven and cool.
In large bowl, combine pumpkin, sugar, salt, spices and nuts. Fold ice cream into pumpkin mixture. Pour pumpkin mixture into pan. Seal with foil and freeze until firm. Remove from freezer 15-20 minutes before serving.