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Easy prep and pure
flavors...
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GINGERSNAP CRUMBLE: |
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1½ cups |
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crushed
gingersnaps (about 30 gingersnaps) |
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¼ cup |
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butter,
melted
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PARFAITS: |
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1 quart |
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vanilla ice
cream |
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15 oz |
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can solid
packed pumpkin |
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2 Tbs |
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packed brown
sugar |
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1½ tsp |
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pumpkin pie
spice |
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½ tsp |
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salt |
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1 cup |
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whipping
cream, whipped |
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additional
pumpkin pie spice |
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refrigerated
pie crust, melted butter, sugar |
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1 |
Prepare crumble: In
a small bowl, stir together gingersnaps and butter. Stir
just until crumbs are coated. |
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2 |
Place ice cream in
refrigerator for 20-30 minutes or until just 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. |
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3 |
Spoon ice cream into
parfait glasses; sprinkle with crumble. Cover and freeze
until firm (4 hours to 48 hours). |
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4 |
Before serving, top
with whipped cream and a *leaf pastry cutout*. Sprinkle
with additional pumpkin pie spice. |
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Servings: 10 |
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Cooking Tips |
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*To prepare leaf cutouts,
spread out refrigerated pie crust and cut with small leave
cookie cutters. Draw detail on leaf with tip of sharp knife.
Brush with melted butter and sprinkle with sugar. Bake at 350
degrees F. until lightly browned. |
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Recipe Source |
| Better
Homes and Gardens |
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