Pumpkin Apple Pie Parfaits Recipes

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PUMPKIN PIE PARFAITS



Pumpkin Pie Parfaits image

These adorable pumpkin pie parfaits are like a pumpkin cheese cake made with layers of cream cheese, crushed graham crackers, and of course, heavenly whipped cream. If you want a special fall or Thanksgiving dessert that will put a smile on everyone's face, this is almost certainly the one.

Provided by Catherine McCord

Categories     dessert

Time 15m

Yield 10 servings

Number Of Ingredients 7

1 cup pumpkin puree
1 cup whipped cream cheese, or non-whipped cream cheese, at room temperature
3 tablespoons brown sugar
1 teaspoon pumpkin pie spice, plus more for garnish (optional)
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
About 2 1/2 cups (2 sleeves) graham crackers, crushed

Steps:

  • Combine the pumpkin puree, cream cheese, brown sugar and 1 teaspoon pumpkin pie spice in a large bowl with an electric mixer until thoroughly combined, about 2 minutes.
  • Whisk the heavy cream and confectioners' sugar in a second large bowl or in the bowl of a stand mixer with the whisk attachment, until light and fluffy, about 5 minutes.
  • Layer the crushed graham crackers, pumpkin cream cheese mixture, and whipped cream in ten 8-ounce Mason jars. Repeat the layers until the jars are filled and contain at least 2 layers of each ingredient. Sprinkle a pinch of pumpkin pie spice over each parfait, if desired. Serve chilled.

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 PARFAITS



Pumpkin Parfaits image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 4

2 cups pumpkin pie filling (scooped from cooked pie)
2 cups vanilla ice cream or frozen yogurt, softened
8 tablespoons whipped cream or whipped topping
4 tablespoons candied walnuts or pecans

Steps:

  • Spoon 1/4 cup of pumpkin into 4 tall glasses. Top with 1/4 cup of ice cream or frozen yogurt. Repeat layers of pumpkin and ice cream. Top with whipped cream and candied nuts.

PUMPKIN-PIE PARFAITS



Pumpkin-Pie Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 8

13 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
3/4 cup plus 1 tablespoon confectioners' sugar
1/2 cup canned pure pumpkin
2 1/2 teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream

Steps:

  • Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
  • Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
  • Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
  • Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
  • Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

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