Pumpkin Parfaits

James Carrier

Betty Ray created this creamy parfait as a light alternative to pumpkin pie.

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 458
  • Calories from fat: 37%
  • Protein: 8.2g
  • Fat: 19g
  • Saturated fat: 9g
  • Carbohydrate: 69g
  • Fiber: 1.7g
  • Sodium: 289mg
  • Cholesterol: 43mg

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. 1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchâtel, and 1 tablespoon orange juice concentrate until smooth.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Parfaits Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy