Individual Frosty Pumpkin Custards

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

So nice to have a little something sweet after dinner.

Ingredients Nutrition

Directions

  1. Line 6 muffin cups with paper baking cups.
  2. Soften 1/2 pin vanilla ice cream slightly.
  3. Fold 1/2 can (16-ounce size) pumpkin pie mix into ice cream.
  4. Divide among aper-lined cups.
  5. Cover and freeze until firm, at least 3 hours.
  6. Garnish with whipped topping and walnut halves.

Reviews

(1)
Most Helpful

This was a very easy and yummy dessert. It would also be good with some chopped pecans sprinkled on top. Thank you for sharing this recipe!

Shellbelle November 01, 2007

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