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Gingersnap Crumble Pumpkin Parfaits




Source of Recipe


bhg.com






Recipe Introduction


Combine a can of pumpkin with vanilla ice cream, a dash of spice, and a little brown sugar for a rich and creamy dessert.





List of Ingredients



• 1 recipe Gingersnap Crumble (recipe, below)
  
• 1 quart vanilla ice cream
  
• 1 15-oz. can pumpkin
  
• 2 Tbsp. packed brown sugar
  
• 1-1/2 tsp. pumpkin pie spice
  
• 1/2 tsp. salt
  
• 1 cup whipping cream, whipped
  
• Pumpkin pie spice (optional)
  






Instructions



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 a leaf pastry cutout. Sprinkle with additional pumpkin pie spice.
   






Final Comments


Makes 10 servings

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.