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Ingredients
| vanilla ice cream: 1 cup |
| pumpkins (cut into 1" cubes): 2 cups |
| light brown sugar (packed): 2 tsp |
| pumpkin pie spice: 1/2 tsp |
| heavy whipping cream (fluid): 1 cup |
Gingersnap crumble pumpkin parfaits
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
10 serving(s)
Tags
1. Prepare Gingersnap Crumble. Set aside.
2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings.
Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.