Crunchy Ginger Pumpkin Parfaits With Cider Bourbon

Name: Crunchy Ginger Pumpkin Parfaits With Cider Bourbon Sauce And Maple Crème Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ginger peacn crunch; 4 tablespoons unsalted butter; 1/2 cup all purpose flour; 1 cup raw pecan halves; 1/2 cup cup organic light brown sugar; 1/4 teaspoon cinnamon; 1/2 teaspoon ginger powder; 1/4 teaspoon sea salt; 2 tablespoons Real maple syrup; 2 tablespoons finely chopped crystallized ginger; Cider Bourbon Sauce and Mpale Ginger Creme Fraiche; 5 cups fresh apple cider; 1 teaspoon ground cinnamon; 5 tablespoons unsaltd butter; 2 tablespoons organic light brown sugar; 3 tablespoons bourbon (I used Maker's Mark); 1 pint of your favorite pumpkin ice cream or use AppleAnnie's butternut squash ice cream on food52; 8 ounces creme fraiche; 4-6 tablespoons tablespoons confectioners sugar; 2 tablespoons real maple syrup; 2 tablespoons finely chopped crystallized ginger

Servings: persons

Ginger peacn crunch
4 tablespoons unsalted butter
1/2 cup all purpose flour
1 cup raw pecan halves
1/2 cup cup organic light brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon sea salt
2 tablespoons Real maple syrup
2 tablespoons finely chopped crystallized ginger
Cider Bourbon Sauce and Mpale Ginger Creme Fraiche
5 cups fresh apple cider
1 teaspoon ground cinnamon
5 tablespoons unsaltd butter
2 tablespoons organic light brown sugar
3 tablespoons bourbon (I used Maker's Mark)
1 pint of your favorite pumpkin ice cream or use AppleAnnie's butternut squash ice cream on food52
8 ounces creme fraiche
4-6 tablespoons tablespoons confectioners sugar
2 tablespoons real maple syrup
2 tablespoons finely chopped crystallized ginger

1
Mix crunch ingredients together with your fingers until crumbly. Line a small rimmed baking pan with parchment paper, and pour crumbs onto pan. Spread to a single layer, about 9 inches square.
2
Bake about 15 mi nutes at 350 degrees. Break it up with a metal spoon, then put back in the oven for a few more minutes until it is starting to brown.
3
Remove from oven and set aside to cool. When cool, break into small pieces with your fingers and store in a bowl until ready to use.
4
Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Towards the end of the cooking it will be a sea of foam and bubbles. Be patient and measure it out to make sure it has cooked down enough. I had to do this a few times.
5
Add butter, cinnamon and sugar and whisk until butter melts. Boil 3-5 minutes, whisking occasionally until it begins to thicken and turn a dark brown. The aroma will drive you crazy!
6
Remove from heat. Whisk in bourbon. Let sacue cool to lukewarm before using. Or, if you refirgerate it, warm it gnelty to lukewarm before serving.
7
Whisk maple syrup and ginger into the creme fraiche. Whisk in the confectioner's sugar, a little at a time until you like the taste and texture. Chill until ready to serve.
8
When ready to serve: Put a heaping spoonful of crumbs into small glass, top with a scoop of ice cream. Dirzzle with about 1 Tbsp of sauce, and a sprinkle of a few more crumbs.
9
Top with a dollop of the maple-ginger cream. Decorate with a pecan from the crunch mixture and serve.
10
Note: for those who do not like pumpkin ice cream, like my husband, you can substitute a variety of other flavors: French vanilla, Dulce de Leche, or even dark chocolate ice cream will also work well.

1606

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Ginger peacn crunch, 4 tablespoons unsalted butter, 1/2 cup all purpose flour, 1 cup raw pecan halves, and more.

Yes, Crunchy Ginger Pumpkin Parfaits With Cider Bourbon Sauce And Maple Crème Fraiche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crunchy Ginger Pumpkin Parfaits With Cider Bourbon Sauce And Maple Crème Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions