Cooking with Cathy: Orange Pumpkins

By: Chef Cathy Zeis Email
By: Chef Cathy Zeis Email

INGREDIENTS:
*Makes 2 pumpkins

2 large oranges
1 pint chocolate ice cream
1 small bag candy corn
1 small bag plain M & M candy
6 all-natural blackberry jelly beans
1 bottle Carmel or chocolate syrup

DIRECTIONS:
With a sharp knife, cut the top off the orange, about 1/4". Core the orange by running your knife around the orange all the way through to the bottom. Be sure not to go through the bottom of the orange. Pull the core out and set a side. Carve a pumpkin face on the orange and using a spoon, fill the orange with ice cream. Be sure to pack the ice cream firmly into the orange. Fill the eyes and mouth with jelly beans or M & M's. Top ice cream on top of opening with syrup. Stand candy corn on the ends to resemble spikes for hair. Put orange pumpkins on a small plate or pan and place in freezer. Freeze for 1 hour and serve. Perfect for teats after a long night of games and trick-or-treating.


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