Best 3 Pumpkin Freeze With Mincemeat Recipes

Pumpkin freeze with mincemeat is a classic fall flavor combination that can be enjoyed in many delicious desserts. This versatile dish can be made with fresh or canned pumpkin, and it is often served with a scoop of ice cream or whipped cream. The mincemeat adds a sweet and tangy flavor that complements the pumpkin perfectly. Whether you are looking for a simple dessert to make for a weeknight dinner or a special treat to serve at a holiday gathering, pumpkin freeze with mincemeat is sure to be a hit. Here we offer a few different ways to create a delicious pumpkin freeze with mincemeat that are sure to excite your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN FREEZE WITH MINCEMEAT

Pumpkin Freeze with Mincemeat image

I love serving this recipe at fall gatherings, especially Thanksgiving. After a bountiful meal, a refreshing dessert like this one is always appreciated. -Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
MINCEMEAT SAUCE:
1 package (9 ounces) condensed mincemeat
1-1/2 cups water
1/2 cup apricot nectar
1 tablespoon grated orange zest

Steps:

In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual molds or foil-lined muffin cups. Cover and freeze for 24 hours., For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange zest. , Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce.

Nutrition Facts : Calories 315 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 304mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 2g fiber), Protein 3g protein.

MINCEMEAT PUMPKIN PIE

Mincemeat Pumpkin Pie image

Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit!

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

2 cups prepared mincemeat
1 unbaked pastry shell (9 inches)
1 large egg
1 cup canned pumpkin
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup evaporated milk

Steps:

Spread mincemeat over the bottom of pastry shell. In a large bowl, beat the egg, pumpkin, sugar, cinnamon, ginger, nutmeg, salt and cloves just until smooth. Gradually stir in milk. , Pour over mincemeat. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 189mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

GREEN TOMATO MINCEMEAT

Green Tomato Mincemeat image

This makes about 30 pints of mincemeat. Have on hand 30 pint canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever! Use straight from the jar for pies, cookies, muffins, or cake.

Provided by April

Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes

Time 4h45m

Yield 120

Number Of Ingredients 13

Ingredients

8 quarts green tomatoes, minced
8 quarts minced, cored apples
½ pound beef suet
6 pounds brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 pounds raisins
32 ounces candied mixed citrus peel
7 large orange, peeled, sectioned, and cut into bite-size
2 lemons, finely chopped

Steps:

In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 2 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 126.3 mg, Sugar 32 g

Tips:

Choose ripe, sweet pumpkins. This will ensure that your pumpkin freeze is flavorful and delicious. You can also use canned pumpkin puree if you're short on time.
Don't overcook the pumpkin. Overcooked pumpkin will become mushy and lose its flavor.
Use a variety of spices. Pumpkin pie spice is a classic choice, but you can also experiment with other spices like cinnamon, nutmeg, and ginger.
Be creative with your toppings. Whipped cream, ice cream, and chopped nuts are all great options. You can also drizzle your pumpkin freeze with caramel sauce or chocolate syrup.
Serve your pumpkin freeze immediately. It's best enjoyed fresh, but you can also store it in the freezer for up to a week.

Conclusion:

Pumpkin freeze is a delicious and refreshing treat that's perfect for fall. It's easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet and satisfying snack, give pumpkin freeze a try.