Gingersnap Crumble Pumpkin Parfaits |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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Combine a can of pumpkin with vanilla ice cream, a dash of spice, and a little brown sugar for a rich and creamy dessert. The Gingersnap Crumble recipe is included. Cook time is freeze time. Ingredients:
1 quart vanilla ice cream |
1 (15 ounce) can pumpkin |
2 tablespoons packed brown sugar |
1 1/2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
1 cup whipping cream, whipped |
pumpkin pie spice (optional) |
1 1/2 cups crushed gingersnaps (about 30 gingersnaps) |
1/4 cup melted butter |
Directions:
1. Prepare *Gingersnap Crumble,set aside.
2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
3. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
4. Stir ice cream to soften; fold into pumpkin mixture.
5. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
6. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
7. Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
8. *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.
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