Pumpkin Parfait by Jo
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
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.
Source
Original recipe: View Original