Pumpkin Bombe With Flaming Mincemeat Sauce 

Ingredients:
1 (1 lb.) can pumpkin (2 c.)
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. salt
2 qt. vanilla ice cream
 

Directions:
In large mixer bowl, blend pumpkin, brown sugar, spices and salt. Cut ice cream into chunks. With mixer on low speed, beat ice cream into pumpkin mixture until smooth and well blended. Pour ice cream mixture into a 10 or 12-cup bombe mold; plunge a spatula down through the ice cream several times to release air bubbles. Freeze at least 24 hours. Unmold into a chilled plate; return to freezer. When hardened, wrap in plastic wrap and return to freezer, can be stored for up to 1 week. To serve, place on a chilled plate; garnish with nuts, if desired. Cut into slices or wedges; spoon some hot mincemeat sauce over each serving.
 

Flaming Mincemeat Sauce:

Ingredients:
1 large (1 lb. 12 oz.) jar
prepared mincemeat
1 orange peel, grated
1/4 c. warm brandy (optional)

Directions:
Combine prepared mincemeat with grated peel; heat in a chafing dish until bubbly. If desired, ignite warm brandy; pour flaming over the mincemeat. Serve over ice cream. Mincemeat may be kept warm over a low flame, stirring occasionally. Makes 3 cups. Serves 12.