Pumpkin Parfait Recipes

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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 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 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

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 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 PARFAIT



Pumpkin Parfait image

This easy parfait would be welcome on any holiday menu. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 6

Number Of Ingredients 5

1 cup pumpkin puree
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup evaporated skim milk
1 cup skim milk

Steps:

  • In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 12.7 g, Cholesterol 2.5 mg, Fat 0.2 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 260.6 mg, Sugar 7.3 g

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 PARFAIT



Pumpkin Parfait image

This no-bake dessert, inspired by an idea from my colleague Suzanne Hamlin, does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like - or not.

Provided by Mark Bittman

Categories     easy, custards and puddings, dessert

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 8

1 (15-ounce) can puréed pumpkin (about 1 3/4 cups)
2 cups heavy cream, divided
3/4 cup whole milk
3/4 cup plus 1 tablespoon sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons rum

Steps:

  • In a large bowl, whisk together the pumpkin, 3/4 cup cream, milk, 3/4 cup sugar, spices and rum. Line an 8- or 9-inch square pan with plastic wrap, and pour the mixture into the pan. Wrap the whole pan in plastic, and freeze it in the coldest part of your freezer for at least 4 to 6 hours, until it is frozen solid; it can keep for as long as two days.
  • Remove the pan from the freezer about 20 minutes before serving.
  • Whip the remaining cream with the 1 tablespoon sugar. Refrigerate while completing the dessert.
  • Working quickly to avoid as much melting as possible, cut the frozen pumpkin mixture into small cubes and purée them in a food processor until they are smooth. In small parfait or wine glasses, layer 2 tablespoons pumpkin mixture, then a rounded tablespoon whipped cream, alternating for 4 layers. Serve immediately.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 28 milligrams, Sugar 20 grams

PUMPKIN PUDDING PARFAITS



Pumpkin Pudding Parfaits image

These parfaits are almost as delicious as pumpkin pie, and wayyyy easier on the waistline. I think this may have a spot on our Thanksgiving table this year!

Provided by MariaMiller

Categories     Dessert

Time 15m

Yield 4 parfaits, 4 serving(s)

Number Of Ingredients 8

1 ounce fat-free sugar-free instant vanilla pudding mix (or use cheesecake)
2 cups skim milk
1 cup pumpkin puree (or approx 1/2 of a 15oz can)
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 -2 cup Cool Whip Lite
4 low-fat cinnamon graham crackers (or use gingerbread cookies)
1/4 cup pecans (I used Planters Cinnamon Pecans)

Steps:

  • Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
  • Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
  • Allow to set up in the refrigerator for at least 5 minutes (longer is better).
  • In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
  • Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
  • Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
  • Enjoy immediately while graham crackers are still crunchy.

PUMPKIN GINGERSNAP PARFAITS



Pumpkin Gingersnap Parfaits image

Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. -Lorri Hazen, Twin Falls, Idaho

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1-1/3 cups canned pumpkin
1 package (8 ounces) Mascarpone cheese
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/3 cup spiced rum or Amaretto, optional
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup crumbled gingersnap cookies (about 20 cookies)

Steps:

  • In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.

Nutrition Facts : Calories 483 calories, Fat 35g fat (19g saturated fat), Cholesterol 102mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.

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