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Gingersnap Crumble Pumpkin Parfaits

Makes: 10 servings
Prep 30 mins Freeze 4 hrs 20 mins
Gingersnap Crumble Pumpkin Parfaits
Ingredients
  • 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)
Directions

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.

Gingersnap Crumble
Ingredients
  • 1 1/2  cups  crushed gingersnaps (about 30 gingersnaps)
  • 1/4  cup  melted butter
Directions

1. In a small bowl stir together crushed gingersnaps and melted butter. Stir just until crumbs are coated.

Nutrition Facts (Gingersnap Crumble Pumpkin Parfaits)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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