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Pumpkin Parfait by Jo

Pumpkin Parfait by Jo

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Jo

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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.
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Reviews

toysintheattic
9
12/1/2010

I found this recipe right before my friend's "friendsgiving dinner" last week. It was cheap and simple to make. It was a huge hit that night and I'm hoping I get the same reactions from my family tomorrow night!

Nanby
6
11/18/2013

I made this a little differently by not adding ice-cream in the pumpkin mixture because I wanted the deeper color. Nice dessert.

Angela De La Rosa
4
11/19/2011

This was AWESOME!!! I've made it twice now. The first time I followed the recipe because I believe in following a recipe before making revisions. The second time I made it I used Ginger Snap cookies instead of Graham Crackers and used pumpkin ice cream from a local dairy farm instead of vanilla. Since I thougth it might be over powering in flavor (due to the pumpkin ice cream) I omitted nutmeg and cloves. This was WONDERFUL!!! A taste sensation!