Pumpkin Parfaits

Makes 8
Prep 10 m
Cook 5 m



  1. 1 of 4 Line small baking sheet with aluminum foil. Coat foil with the 1/2 teaspoon butter.
  2. 2 of 4 Heat together the 2 tablespoons butter, sugar and corn syrup in small saucepan, stirring, until melted, smooth and bubbly. Stir in walnuts. Increase heat to medium-high; cook 3 to 5 minutes, stirring constantly, until walnuts are fragrant and they stick together in a thick, syrupy mixture. Immediately pour walnut mixture onto prepared baking sheet, spreading quickly and as thinly as possible with metal spatula. Cool at least 10 minutes.
  3. 3 of 4 Peel nuts away from the foil. Divide walnut mixture in half. Coarsely chop half the mixture; break other half into small pieces.
  4. 4 of 4 In each of 8 parfait glasses or stemmed goblets, layer the following: pumpkin, ice cream, chopped nuts, pumpkin and ice cream. Sprinkle tops with the remaining small pieces of nuts. Serve. Makes 8 servings.
Nutrition Information for Pumpkin Parfaits
Servings Per Recipe: 8
Per Serving: 4 g pro., 39 g carb., 18 g Fat, total, 38 mg chol., 7 g sat. fat, 2 g fiber, 134 mg sodium, 322 kcal cal.