Pumpkin Ice Cream

Makes 3.5 cups
100 calories per 1/2 cup

Ingredients:
1 pound vanilla ice cream (about 1 quart) (I used Breyer's fat free vanilla)
1 cup pumpkin puree
2 tsp pumpkin pie spice

Directions:
- Soften ice cream in refrigerator for 15 minutes or until soft

- Mix ice cream with pumpkin and spice until blended

- Place in freezer safe container and return to freezer

- After two hours remove from freezer and mix to blend

- Return to freezer and freeze until hardened