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

  1. 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.
  2. Remove the pan from the freezer about 20 minutes before serving.
  3. Whip the remaining cream with the 2 tablespoons sugar. Refrigerate while completing the dessert.
  4. 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