Gingersnap Crumble Pumpkin Parfaits

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 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)
• 1 1/2 cups crushed gingersnaps (about 30 gingersnaps)
• 1/4 cup melted butter

Recipe

• 1 prepare *gingersnap crumble,set aside.
• 2 place ice cream in refrigerator for 20 to 30 minutes or just until softened.
• 3 in a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
• 4 stir ice cream to soften; fold into pumpkin mixture.
• 5 cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
• 6 spoon ice cream into parfait glasses; sprinkle with gingersnap crumble. cover and freeze until firm (4 hours to 48 hours).
• 7 before serving, top with whipped cream (and a leaf pastry cutout if desired). sprinkle with additional pumpkin pie spice.
• 8 *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.