Gingersnap Crumble Pumpkin Parfaits

By devogirl

Ingredients

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

Details

Servings 10
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

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