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James Carrier Photo by: James Carrier

Pumpkin Parfaits

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

Sunset OCTOBER 2003

  • Yield: Makes 4 servings

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.

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
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Pumpkin Parfaits Recipe

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