Ingredients
- 1 pound canned pureed pumpkin
- 2 ¼ cups heavy cream
- ¾ cup milk
- ¾ cup plus 2 tablespoons sugar
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 tablespoons rum
- Nutritional Information
Nutritional analysis per serving (12 servings)
239 calories; 17 grams fat; 10 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 1 gram protein; 62 milligrams cholesterol; 25 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 servings
Preparation
- Whisk together the pumpkin, 3/4 cup cream, milk, 3/4 cup sugar, spices and rum. Line an 8- or 9-inch square pan with plastic wrap, and pour the mixture into the pan. Wrap the whole pan in plastic, and freeze it for at least four hours; it can keep for as long as two days.
- Remove the pan from the freezer about 20 minutes before serving.
- Whip the remaining cream with the 2 tablespoons sugar. Refrigerate while completing the dessert.
- Cut the frozen pumpkin mixture into small cubes and, a few at a time, puree them in a food processor until they are smooth. In small parfait or wine glasses, layer 2 tablespoons pumpkin mixture, then a rounded tablespoon whipped cream, alternating for six layers. Serve immediately.
Dining and Cooking