Pumpkin Float Punch
Pumpkin Float Punch

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To get started with this particular recipe, we have to prepare a few components. You can cook pumpkin float punch using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients needed to serve Pumpkin Float Punch:

  1. 1 quart vanilla ice-cream, softened
  2. 2 1/2 cup pumpkin puree divided
  3. 1 bottle (about 25 ounces )apple cider, chilled
  4. 1 bottle (1 liter) seltzer water, chilled

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Instructions to make Pumpkin Float Punch:

  1. At least 4 to 5 hours before serving time, combine ice cream and 1 1/2 cups pumpkin puree in a large mixing bowl; stir until well blended. Freeze mixture 2 hours.
  2. Beat with an electric mixer or in a food processor until smooth. Tightly cover; freeze for 2 hours, or until mixture is firm.
  3. At serving time, in a 4 - quart punch bowl or pitcher, gently stir together remaining 1 cup pumpkin puree, apple cider and seltzer.
  4. Scoop frozen pumpkin ice cream mixture into balls; add to punch. Serve immediately.

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