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12 servings, 1 piece (111 g) each
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Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.
Substitute ground cinnamon for the pumpkin pie spice.
Prepare with skim milk, Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
Serve with brewed Maxwell House Coffee. For an extra-special toffee flavour, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each cup of hot coffee until blended. Top with a dollop of thawed Cool Whip Whipped Topping.
Enjoy a serving of this rich and indulgent treat on special occasions.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.