Pumpkin Parfaits

Pumpkin Parfaits Recipe
James Carrier
Betty Ray created this creamy parfait as a light alternative to pumpkin pie.

Yield:

Makes 4 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Betty Ray, Vancouver, Washington,

October 2003
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