Pumpkin Parfait by Jo

Pumpkin Parfait by Jo

Jo

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

4 h 15 m servings 385 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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 famil...

Most helpful critical review

This pretty much just amounts to pumpkin flavored ice cream pie with whipped cream on top. I used a Keebler 9" graham cracker crust instead of making my own crust in a 9" x 9" square pan like...

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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 famil...

I made this a little differently by not adding ice-cream in the pumpkin mixture because I wanted the deeper color. Nice dessert.

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 ...

Very good! I didn't do the whipped topping listed here (just did Cool Whip) and it was very good! Like pumpkin pie ice cream cake, basically!

This pretty much just amounts to pumpkin flavored ice cream pie with whipped cream on top. I used a Keebler 9" graham cracker crust instead of making my own crust in a 9" x 9" square pan like...

Tasted good, like pumpkin ice cream. However, I made it one day in advance and the mixture crystallized; tasted like it had ice crystals in it. Kind of like ice cream that melts and refreezes....

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