Iron Chef Miami: November 2009 - Gingersnap Crumble Pumpkin Parfaits

And the winner is...ME!!! With the Gingersnap Crumble Pumpkin Parfaits!!!


Aren't they pretty? They're yummy, too...and an original way to serve pumpkin...enjoy!!!

Gingersnap Crumble Pumpkin Parfaits

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1 qt. vanilla ice cream

1 15-oz. can pumpkin

2 TBS packed brown sugar

1-1/2 tsp pumpkin pie spice

1/2 tsp salt

1 cup whipped cream

Additional pumpkin pie spice

1-1/2 cups crushed gingersnaps

1/4 cup melted butter

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1. Prepare Gingersnap Crumble by stirring crushed gingersnaps with 1/4 cup butter until just coated. Set aside.

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2. Place ice cream in refrigerator for 30 minutes to soften. Combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften further; fold into pumpkin mixture. Cover and freeze 20 minutes or until mixture holds it's shape when heaped with a spoon.

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3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4-48 hours).

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4. Before serving, top with whipped cream and sprinkle with additional pumpkin pie spice...

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courtesy Shannan Johnson