Pumpkin Parfait by Jo

european french dessert sweet savory umami medium fast

Prep

23 min

Cook

28 min

Total

51 min

Ingredients (13)

1 ½ cups graham cracker crumbs g

¼ cup brown sugar g

¼ cup melted butter g

1 (15 ounce) can pure pumpkin g

½ cup brown sugar g

¼ teaspoon salt g

¼ teaspoon ground nutmeg g

⅛ teaspoon ground cloves g

1 teaspoon ground cinnamon g

1 quart vanilla ice cream, softened g

1 cup whipped cream g

1 tablespoon confectioners' sugar g

¼ teaspoon ground cinnamon g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.