Gingersnap Crumble Pumpkin Parfaits Recipe

Name: Gingersnap Crumble Pumpkin Parfaits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Prepare *Gingersnap Crumble,set aside.
2
Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
3
In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
4
Stir ice cream to soften; fold into pumpkin mixture.
5
Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
6
Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
7
Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
8
*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.

479

kcal

Calories

Fat

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.
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 10 ingredients. The key ingredients include: 1 quart vanilla ice cream, 1 (15 ounce) can pumpkin, 2 tablespoons packed brown sugar, 1 1/2 teaspoons pumpkin pie spice, and more.

Yes, Gingersnap Crumble Pumpkin Parfaits 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!

Gingersnap Crumble Pumpkin Parfaits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions