Recipe: Easy Pumpkin Ice Cream and Pumpkin-Nut Snowballs (using ice cream and pie filling)

Easy Pumpkin Ice Cream
rec.food.cooking/Helen Peagram (1999)
Yield: 6 Servings

1 qt Softened vanilla ice cream
1/2 cup Pumpkin pie mix

In large mixing bowl, combine ice cream and pumpkin pie mix; stir until well blended. Pour into ice cream maker. Freeze following manufacturer's instructions. Top with your choice of toppings: mini chocolate chips, crushed toffee candy, chopped nuts, chocolate covered raisins, corn candies, or chocolate and orange jimmies. To make in home freezer, freeze mixture 2 hours. Beat with mixer or in food processor. Freeze an additional 2 hours or until firm.

Pumpkin-Nut Snowballs
Recipe by: Libby Pumpkin
Yield: 9 Servings

1 1/2 cups pumpkin pie mix
1/3 cup sugar
1 tsp vanilla
1 qt vanilla ice cream; softened
1 cup chopped pecans; or walnuts

Stir pumpkin pi mix, sugar and vanilla into softened ice cream. Refreeze. Shape into balls Freezen, then roll in chopped nuts. Place snowballs in square baking pan, cover with foil. Keep frozen until ready to serve Makes 9 snowballs. To double recipe, use 1 ful can (30 oz.) pumpkin pie mix, and double amounts of all other ingredients.

Note: Ice cream will soften in package if placed in refrigerator for an hour. For quicker softening place ice cream in large bowl at room temperture. stir frequently, breaking up ice cream with wooden spoon or beater.