Rating: 3 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
  • 8 Ratings

For an amazing and easy dessert, simply stir together vanilla ice cream, canned pumpkin, brown sugar and spice.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
freeze:
4 hrs 20 mins
Servings:
10
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Gingersnap Crumble Pumpkin Parfaits

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Gingersnap Crumble. Set aside.

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Instructions Checklist
  • 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.

Instructions Checklist
  • Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).

Instructions Checklist
  • Before serving, top with whipped cream and, if desired, a leaf pastry cutout. Sprinkle with additional pumpkin pie spice, if desired. Makes 10 servings.

Nutrition Facts (Gingersnap Crumble Pumpkin Parfaits)

358 calories; total fat 25g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 100mg; sodium 294mg; potassium 262mg; carbohydrates 31g; fiber 2g; sugar 19g; protein 5g; vitamin a 7289IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 111mg; iron 2mg.

Gingersnap Crumble

Ingredients

Ingredient Checklist

Directions

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

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Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2