Pumpkin Float Punch

Directions

1. 1
   At least 4 to 5 hours before serving time, combine ice cream and 1 1/2 cups pumpkin puree in a large mixing bowl; stir until well blended.
2. 2
   Freeze mixture 2 hours.
3. 3
   Beat with an electric mixer or in a food processor until smooth.
4. 4
   Tightly cover; freeze for 2 hours, or until mixture is firm.
5. 5
   At serving time, in a 4 - quart punch bowl or pitcher, gently stir together remaining 1 cup pumpkin puree, apple cider and seltzer.
6. 6
   Scoop frozen pumpkin ice cream mixture into balls; add to punch.
7. 7
   Serve immediately.