Pumpkin Parfait Squares

I had this dessert at Nancy's one night after a basketball game! And it must be delicious because I loved it, kept thinking about it for days...and I don't even like Pumpkin! It's that good! She served it with the Praline Sauce below and Vanilla Ice Cream. Recipe from Nancy Stahl, Loveland, OH

Pumpkin Parfait Squares
Pumpkin Parfait Squares

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    c graham cracker crumbs

  • 1/4

    c butter

  • 1/4

    c sugar

  • 1/2

    c pecans, finely chopped (opt)

  • 1

    qt. vanilla ice cream

  • 1 1/2

    c canned pumpkin

  • 1/2

    c brown sugar

  • 1/2

    t salt

  • 1/2

    t cinnamon

  • 1/4

    t ginger

  • 1/8

    t powdered cloves

  • whipped topping (optional)

Directions

Preheat oven to 375 F. Combine crumbs, butter, sugar, and chopped nuts. Press mixture firmly against sides and bottom of 9 inch square pan. Bake at 375 for 8 minutes. Cool. Soften ice cream to custard consistency. Mix together pumpkin, brown sugar, salt, cinnamon, ginger and cloves. Stir pumpkin mixture into ice cream. Pile into cooled crumb crust. Place in freezer until hard. Wrap with foil to store. Remove from freezer 20 minutes before serving. Cut into 3 inch squares. Garnish center of each with whipped cream and additional chopped nuts if desired. Or Serve with Praline Sauce and Vanilla Ice Cream! Yum! Praline Sauce: • 2/3 c brown sugar • 4 T butter • 2 T light corn syrup • ½ c broken pecans • ¼ c water • 1 t vanilla Combine butter, brown sugar, corn syrup and pecans in small pan. Heat slowly, stirring constantly, to boiling. Stir in water. Cook 5 minutes, or until mixture thickens slightly; remove from heat. Stir in vanilla; cool. Serve warm or cold. Makes 1 ¼ cups. Good over ice cream.

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