Servings:
Makes 4 servings
Ingredients
- 2 cup pumpkin puree
- 2 cup 16-ounce bags of pumpkin marshmallows, plus 4 pumpkin marshmallows for garnish
- 4 cup milk
- 8 cup vanilla ice cream
Preparation
Baking Directions:
Add cinnamon, clove, nutmeg and allspice to taste into pumpkin puree.
Mix thoroughly.
Preheat the broiler.
On a foil-lined baking sheet, place the 2 bags of pumpkin marshmallows in a single layer; broil until charred, 3 minutes.
Transfer to a plate to cool.
Place the remaining 4 pumpkin marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.
In a blender, mix the milk, charred pumpkin marshmallows, pumpkin puree and ice cream.
Serve topped with whipped cream and the toasted pumpkin marshmallows.
