Pumpkin Cookies Cream Parfait Recipes

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PUMPKIN MOUSSE PARFAITS



Pumpkin Mousse Parfaits image

Provided by Ina Garten

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 15

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies
Crystallized ginger, for decoration, optional

Steps:

  • Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
  • In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
  • To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

PUMPKIN PARFAITS



Pumpkin Parfaits image

Enjoy this delicious parfait layered with pumpkin and cream cheese mixture - wonderful French dessert topped with cookies.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h15m

Yield 6

Number Of Ingredients 8

1 3/4 cups cold milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 teaspoon pumpkin pie spice
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups whipping cream
6 amaretti cookies

Steps:

  • In medium bowl, stir milk and pudding mix with whisk 2 minutes. Stir in pumpkin and pumpkin pie spice. Refrigerate until ready to assemble parfaits.
  • In another medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until blended and smooth. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • In each of 6 parfait glasses, spoon 1/4 cup pumpkin pudding; top each with 6 tablespoons cream cheese mousse mixture. Repeat layers. Refrigerate 2 hours or until serving time. Just before serving, top each parfait with a cookie.

Nutrition Facts : Calories 548, Carbohydrate 50 g, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 426 mg

PUMPKIN PARFAITS



Pumpkin Parfaits image

These darling mini desserts will spice up any celebration, and they're ready to eat in just 20 minutes.

Provided by Inspired Taste

Categories     Dessert

Time 20m

Yield 8

Number Of Ingredients 8

2 cups whipping cream
1 teaspoon vanilla
1 cup canned pumpkin pie mix (not plain pumpkin)
1 package (8 oz) cream cheese, softened
3 tablespoons powdered sugar
8 plastic cups (6 oz)
1 1/2 cups crushed gingersnap cookies
4 oz white chocolate baking bar, broken into 8 pieces

Steps:

  • In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
  • In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
  • Gently fold half of the whipped cream into pumpkin mixture.
  • To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN MOUSSE PARFAIT



Pumpkin Mousse Parfait image

Provided by Ina Garten

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 17

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened Whipped Cream (recipe follows)
8 to 10 chopped ginger cookies
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
  • In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture.
  • To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies.
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat!

PUMPKIN COOKIES & CREAM PARFAIT



Pumpkin Cookies & Cream Parfait image

Oh the fun You can have with seasonal supermarket food. Very easy recipe, have fun with it and change it up to Your favorite. I made in mason jars, for Thanksgiving Im doubling up the recipe and filling My big Pumpkin glass container ;)

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories     Cookies

Number Of Ingredients 3

1 box(es) pumpkin spice pudding (with milk to make)
2 - containers coolwhip
1 package(s) pumpkin spice oreo cookies

Steps:

  • Start By gathering Your ingredients. Clean out jars or container, and set up for filling.
  • Make pudding according to box directions. Now take half package or more of cookies and crush or rough chop. I did half and half. Fold cookies into whipped cream.
  • Ready for assembly. Start off by placing one cookie on bottom of cup. Or if using large bowl fill bottom of bowl with cookies. Next a layer of pudding, then layer of cookies and cream. Next layer is going to be the rest of pudding mixed with a few tablespoons of whipped cream folded in. Topped with more cookies and cream. The final layer is just whipped cream and can be decorated with half a cookie. Cant wait to make in My big pumpkin Bowl. ;)
  • The cookies and cream is a recipe on its own! Delish!!! Or I found pumpkin spice yogurt, this can also used for a layer, love this stuff!

PUMPKIN PARFAIT BY JO



Pumpkin Parfait by Jo image

Because I am not too fond of pumpkin pies, I use this instead for holidays.

Provided by Jo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h15m

Yield 8

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
¼ cup brown sugar
¼ cup melted butter
1 (15 ounce) can pure pumpkin
½ cup brown sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 teaspoon ground cinnamon
1 quart vanilla ice cream, softened
1 cup whipped cream
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon

Steps:

  • Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
  • Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 49.3 g, Cholesterol 64.8 mg, Fat 20.3 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 11.9 g, Sodium 400.2 mg, Sugar 37.1 g

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.

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