Pumpkin Parfait by Jo recipe

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Ingredients

1 ½ cups graham cracker crumbs
¼ cup brown sugar
¼ cup melted butter
1 (15 ounce) can pure pumpkin
½ cup brown sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 teaspoon ground cinnamon
1 quart vanilla ice cream, softened
1 cup whipped cream
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon

Nutrition Info

385.4 calories
carbohydrate: 49.3 g
cholesterol: 64.8 mg
fat: 20.3 g
fiber: 2.7 g
protein: 4.4 g
saturatedFat: 11.9 g
servingSize: -
sodium: 400.2 mg
sugar: 37.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours, cut into squares.

  2. Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl, serve each square with a dollop of the sweetened whipped cream.

Recipe Yield

8 servings

Recipe Note

Because I am not too fond of pumpkin pies, I use this instead for holidays.

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