Pumpkin Parfaits
How To Make Pumpkin Parfaits - No Bake Dessert Recipe

This recipe is by Betty Ray of Vancouver, WA. The recipe and photo appeared in Sunset magazine's 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 Parfaits

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
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.

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

In another bowl, stir together pumpkin, 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 reamain.

Into each of four (4) dessert or parfait glasses, spoon about 3 tablespoons of the remaining cream cheese mixture. Then sppon 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.