Pumpkin Parfait by Jo

Pumpkin Parfait by Jo

4
Jo 0

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

Ingredients 4 h 15 m {{adjustedServings}} servings 385 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Pumpkin Bread Pudding with Caramel Rum Sauce

Discover the simple secret to surprisingly easy pumpkin bread pudding.

Best Pumpkin Pie Ever

Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
toysintheattic
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
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
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!