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This recipe is by Betty Ray of Vancouver, WA. The recipe and photo appeared
in
Sunset Magazine, 2004 Recipe Annual. Photo by James Carrier.
According to the Sunset article, Betty Ray says she created this creamy
parfait as a light alternative to pumpkin pie.
Don't
forget to check
out my
Thanksgiving Turkey Dinner Menu
which
includes this easy-to-make and very delicious
Pumpkin Parfait.
Pumpkin Parfait Recipe
Recipe Type:
Puddings, Creams & Custards,
Dessert
Yield:
4 servings
Prep time: 15 min
Ingredients:
1 (7 ounce) jar
Marshmallow Fluff/Cream
1 (8 ounce) package Neufchatel (light cream) cheese, room temperature*
2 tablespoons thawed frozen orange juice concentrate, divided
1 cup canned pumpkin puree
1/4 cup pure 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
* May use regular cream
cheese.
Preparation:
In a bowl, with an electric mixer on medium speed, beat marshmallow cream, Neufchatel
cheese, and 1 tablespoon orange juice concentrate until smooth.
In another bowl, stir
together pumpkin puree, maple syrup, cinnamon, nutmeg, and the remaining 1
tablespoons orange juice concentrate. Fold in 1/4 cup of the cream
cheese mixture until no white streaks remain.
Into each of four (4)
dessert or parfait glasses, spoon about 3 tablespoons of the remaining
cream cheese mixture. Then spoon about 3 tablespoons of the pumpkin
mixture into each dessert glass. Repeat layers, ending with the pumpkin.
Refrigerate until cold, at last 2 hours or up to 1 day.
Just before serving
sprinkle each parfait with chopped pecans and gingersnap crumbs.
Makes 4 servings.
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