PUMPKIN PIE NOG
1 (15-ounce) can pumpkin puree
1 (46-ounce) bottle peach nectar (5 1/2 cups)
2 teaspoons pumpkin pie spice
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1 quart vanilla or pumpkin ice cream
In a 5- to 6-quart saucepan combine nectar, pumpkin, and pumpkin pie spice; heat about 10 minutes until warm.
Add about three-quarters of the ice cream by spoonfuls. Heat and stir 3 to 5 minutes more until just melted. Pour into a punch bowl. Top with scoops of remaining ice cream. Serve immediately; nog will be slightly warm. Makes 16 servings.