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- 1 recipe Gingersnap Crumble (see recipe below)
- 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. 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, if desired, a leaf pastry cutout. Sprinkle with additional pumpkin pie spice, if desired. Makes 10 servings.
- 1 1/2 cups crushed gingersnaps (about 30 gingersnaps)
- 1/4 cup melted butter
1. In a small bowl stir together crushed gingersnaps and melted butter. Stir just until crumbs are coated.
- Servings Per Recipe 10,
- cal. (kcal) 358,
- Fat, total (g) 25,
- chol. (mg) 100,
- sat. fat (g) 15,
- carb. (g) 31,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 19,
- pro. (g) 5,
- vit. A (IU) 7289,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 294,
- Potassium (mg) 262,
- calcium (mg) 111,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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