Pumpkin Freeze with Mincemeat

Directions

1. In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual mini angel food cake molds or foil-lined muffin cups with 1/2 cup filling. Cover and freeze for 24 hours.
2. For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange zest.
3. Remove pumpkin mixture from molds or cups. Serve with mincemeat sauce.