Gingersnap Crumble Pumpkin Parfaits - cooking recipe

Ingredients

1 quart vanilla ice cream
1 (15 ounce) can pumpkin
2 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup whipping cream, whipped
pumpkin pie spice (optional)
CRUMBLE
1 1/2 cups crushed gingersnaps (about 30 gingersnaps)
1/4 cup melted butter

Preparation

Prepare *Gingersnap Crumble,set aside.
Place ice cream in refrigerator for 20 to 30 minutes or just until 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.
Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
*Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.