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Pumpkin Parfaits with Gingersnap Crumble

Featured in the Honolulu Star-Advertiser on November 13, 2013.

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Ingredients:

Pumpkin Parfaits with Gingersnap Crumble

Crumble:

  • 1 1/2 cups crushed gingersnaps (about 30 gingersnaps)
  • 1/4 cup melted butter

Parfait:

  • 1 quart vanilla ice cream
  • 1 15-ounce can pumpkin puree
  • 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling
  • 1/2 teaspoon salt
  • 1 cup whipping cream, whipped to firm peaks

Directions:

Crumble:

  1. In a small bowl stir, mix together crushed gingersnaps and melted butter.
  2. Stir just until crumbs are coated.
  3. Set aside.

Parfait:

  1. Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
  2. In a large bowl, combine pumpkin, brown sugar, pumpkin pie spice, and salt.
  3. Stir ice cream to soften; fold into pumpkin mixture.
  4. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
  5. Spoon ice cream into parfait glasses; sprinkle with gingersnap crumble.
  6. Cover and freeze until firm (4-48 hours).
  7. Top with whipped cream before serving.
  8. Sprinkle with additional pumpkin pie spice, if desired.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
350 calories, 20 g fat, 12 g saturated fat, 80 mg cholesterol, 300 mg sodium, 38 g carbohydrate, 2 g fiber, 22 g sugar, 4 g protein

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