2 cups cooked fresh sugar pumpkin puree or one 15-oz. can pumpkin
1 46 ounce bottle peach-mango smoothie drink or peach nectar (5-1/2 cups)
2 teaspoons pumpkin pie spice
1 quart vanilla or pumpkin ice cream
In a 5- to 6-quart saucepan combine the remaining smoothie drink, blended pumpkin mixture or the canned 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.
Per Serving: cal. (kcal) 142, Fat, total (g) 8, chol. (mg) 43, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 12, pro. (g) 2, vit. A (IU) 3012.59, vit. C (mg) 20.67, Thiamin (mg) 0.03, Riboflavin (mg) 0.1, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 39, Potassium (mg) 156, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet