Pumpkin Parfait Recipe is a perfect light alternative to pumpkin pie. Especially great when you want the taste of pumpkin pie and do not want to make the crust! This parfait dessert will be a big hit at your next family Thanksgiving dinner or a Halloween treat. Makes a great presentation when served. Surprise you family and give this recipe a try!
Please check out What’s Cooking America’s Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Pumpkin Parfait.
- 1 (7-ounce) jar Marshmallow fluff or cream
- 1 (8-ounce) package Neufchatel (light cream) cheese, room temperature*
- 2 tablespoons frozen orange juice concentrate, thawed and divided
- 1 cup canned pumpkin puree
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 cup pecans, toasted and chopped
- 1/4 cup gingersnap cookies, crumbled
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.
* May use regular cream cheese.
Sources: This recipe is by Betty Ray of Vancouver, WA. The recipe and photo appeared in Sunset Magazine, 2004 Recipe Annual. Photo by James Carrier.