Pumpkin Parfait by Jo
A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving.
Mix the graham cracker crumbs 1/4 cup of brown sugar and melted butter in a bowl.
Press the crust into a 9×9-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.
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.