Gingersnap Crumble Pumpkin Parfaits Recipes

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PUMPKIN CRUNCH PARFAITS



Pumpkin Crunch Parfaits image

Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 cup chopped pecans
32 gingersnap cookies, crushed (about 1-1/2 cups)
Optional: additional whipped topping and chopped pecans

Steps:

  • In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN-GINGERSNAP PUDDING PARFAIT



Pumpkin-Gingersnap Pudding Parfait image

Layer a homemade pumpkin pudding with crushed gingersnaps for a perfect holiday dessert.

Provided by Food Network Kitchen

Time 2h30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 large egg
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
1/2 cup pure pumpkin puree
About 3/4 cup crushed gingersnaps

Steps:

  • Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
  • Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
  • When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
  • Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

PUMPKIN CRUMBLE YOGURT PARFAIT



Pumpkin Crumble Yogurt Parfait image

This healthier alternative to pumpkin pie makes a delicious autumn breakfast or midday snack. Prepare these ahead of time in small jars and you'll have breakfast ready on those busy mornings! If you prefer more crunch, add the final layer of granola right before serving. Try to find low-sugar yogurt and granola for a healthier parfait.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10m

Yield 4

Number Of Ingredients 6

1 cup pumpkin puree
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice
3 cups nonfat vanilla Greek yogurt
1 cup granola
4 teaspoons maple syrup

Steps:

  • Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
  • Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

Nutrition Facts : Calories 357.5 calories, Carbohydrate 53.9 g, Cholesterol 10 mg, Fat 7.6 g, Fiber 4.6 g, Protein 19.2 g, SaturatedFat 1.4 g, Sodium 237.2 mg, Sugar 37 g

GINGERSNAP CRUMBLE PUMPKIN PARFAITS



Gingersnap Crumble Pumpkin Parfaits image

Combine a can of pumpkin with vanilla ice cream, a dash of spice, and a little brown sugar for a rich and creamy dessert. The "Gingersnap Crumble" recipe is included. Cook time is freeze time.

Provided by Annacia

Categories     Low Protein

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 quart vanilla ice cream
1 (15 ounce) can pumpkin
2 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup whipping cream, whipped
pumpkin pie spice (optional)
1 1/2 cups crushed gingersnaps (about 30 gingersnaps)
1/4 cup melted butter

Steps:

  • Prepare *Gingersnap Crumble,set aside.
  • Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
  • In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
  • Stir ice cream to soften; fold into pumpkin mixture.
  • Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
  • Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
  • Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
  • *Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

Nutrition Facts : Calories 402.4, Fat 23.1, SaturatedFat 13.2, Cholesterol 70.2, Sodium 428.2, Carbohydrate 46, Fiber 1.4, Sugar 22.3, Protein 4.9

GINGERSNAP-PUMPKIN DESSERT



Gingersnap-Pumpkin Dessert image

I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 18 servings.

Number Of Ingredients 18

1 package yellow cake mix (regular size), divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 large egg, lightly beaten, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup packed brown sugar
3 large eggs, lightly beaten, room temperature
1 can (29 ounces) pumpkin
1/4 cup 2% milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
TOPPING:
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
Additional gingersnap cookies, halved, optional

Steps:

  • Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.

PUMPKIN GINGERSNAP DESSERT



Pumpkin Gingersnap Dessert image

I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/3 cups cold milk
1 can (15 ounces) solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, cloves and nutmeg
2 cups whipped topping
TOPPING:
1-1/2 cups evaporated milk
1 cup packed brown sugar
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

Nutrition Facts :

GINGERSNAP CRUMBLE PUMPKIN PARFAITS



GINGERSNAP CRUMBLE PUMPKIN PARFAITS image

Categories     Dessert     Freeze/Chill

Yield 10 servings

Number Of Ingredients 8

1 recipe Gingersnap Crumble (recipe, below)
1 quart vanilla ice cream
1 15-oz. can pumpkin
2 Tbsp. packed brown sugar
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup whipping cream, whipped
Pumpkin pie spice (optional)

Steps:

  • 1. Prepare Gingersnap Crumble. Set aside. 2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon. 3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours). 4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

PUMPKIN GINGERSNAP PARFAIT RECIPE - (4.3/5)



Pumpkin Gingersnap Parfait Recipe - (4.3/5) image

Provided by KimberleyH

Number Of Ingredients 9

1 can (15 ounces) pure pumpkin
4 ounces cream cheese, softened
2 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 tsp Nutmeg
1 cup Heavy Cream
2 Tbsp Sugar
12 Gingersnap Cookies

Steps:

  • Crush 8 of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.

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