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.
Pumpkin Parfait Recipe: https://whatscookingamerica.net/Desserts/PumpkinParfait.htm