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Pumpkin Parfaits

James Carrier
Yield Makes 4 servings
Betty Ray created this creamy parfait as a light alternative to pumpkin pie.


  • 1 jar (7 oz.) marshmallow creme
  • 1 package (8 oz.) Neufchâtel (light cream) cheese, at room temperature
  • 2 tablespoons thawed frozen orange juice concentrate
  • 1 cup canned pumpkin
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup chopped toasted pecans
  • 1/4 cup crumbled gingersnap cookies

Nutrition Information

  • calories 458
  • caloriesfromfat 37 %
  • protein 8.2 g
  • fat 19 g
  • satfat 9 g
  • carbohydrate 69 g
  • fiber 1.7 g
  • sodium 289 mg
  • cholesterol 43 mg

How to Make It

  1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchâtel, and 1 tablespoon orange juice concentrate until smooth.

  2. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.

  3. Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.