Prepare *Gingersnap Crumble,set aside.
Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
Stir ice cream to soften; fold into pumpkin mixture.
Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
*Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	420.95 Kcal (1762 kJ)
Calories from fat	200.93 Kcal
		% Daily Value*
Total Fat	22.33g	34%
Cholesterol	67.16mg	22%
Sodium	374.67mg	16%
Potassium	335.63mg	7%
Total Carbs	50.8g	17%
Sugars	27.06g	108%
Dietary Fiber	1.73g	7%
Protein	6.24g	12%
Vitamin C	1.4mg	2%
Vitamin A	0.1mg	2%
Iron	2.2mg	12%
Calcium	160.8mg	16%

Amount Per 100 g
Calories	277.52 Kcal (1162 kJ)
Calories from fat	132.47 Kcal
		% Daily Value*
Total Fat	14.72g	34%
Cholesterol	44.28mg	22%
Sodium	247.01mg	16%
Potassium	221.27mg	7%
Total Carbs	33.49g	17%
Sugars	17.84g	108%
Dietary Fiber	1.14g	7%
Protein	4.11g	12%
Vitamin C	0.9mg	2%
Iron	1.5mg	12%
Calcium	106mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.