PUMPKIN PARFAIT
Source: Pumpkin Cookbook, compiled br R. L. Gilberg, Gilmar Press, 1982
1 cup mashed cooked pumpkin
1 pint vanilla ice cream
1/2 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup cold water
3 tsp unflavored gelatin
1/2 cup boiling water
Mix together the pumpkin & ice cream & refrigerate.Combine the brown sugar, cinnamon, nutmeg & allspice & mix well. Put to one side. Combine the cold water & gelatin & allow gelatin to dissolve. Oce dissolved, add it to the sugar mixture while stirring constantly. Add the boiling water. As soon as all is dissolved, begin adding the pumpkin & ice cream mixture. Beat well. Spoon into Parfait glasses & chill. Top with whipped cream. Serve.
Source: Pumpkin Cookbook, compiled br R. L. Gilberg, Gilmar Press, 1982
1 cup mashed cooked pumpkin
1 pint vanilla ice cream
1/2 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup cold water
3 tsp unflavored gelatin
1/2 cup boiling water
Mix together the pumpkin & ice cream & refrigerate.Combine the brown sugar, cinnamon, nutmeg & allspice & mix well. Put to one side. Combine the cold water & gelatin & allow gelatin to dissolve. Oce dissolved, add it to the sugar mixture while stirring constantly. Add the boiling water. As soon as all is dissolved, begin adding the pumpkin & ice cream mixture. Beat well. Spoon into Parfait glasses & chill. Top with whipped cream. Serve.
MsgID: 3113868
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Winter Squash (74)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Winter Squash (74)
Board: Daily Recipe Swap at Recipelink.com
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