8 Ratings
  • 5 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 1
  • 8 Ratings

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

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Ingredients

Directions

  • Prepare Gingersnap Crumble. Set aside.

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  • 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.

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

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

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Nutrition Facts

358 calories, 25 g fat (15 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 100 mg cholesterol, 294 mg sodium, 31 g carbohydrates, 2 g fiber, 19 g sugar, 5 g protein.

Gingersnap Crumble

Ingredients

Directions

  • 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 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 1