PUMPKIN PARFAIT BY JO
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
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 PUDDING PARFAITS
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
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.
CREAMY PUMPKIN PARFAITS
Easy, elegant and you'd never guess there's tofu in there unless you're the cook! This recipe is kid friendly and makes a great protein packed breakfast, afternoon snack or dessert.
Provided by rsarahl
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Puree all ingredients, except granola, in a blender.
- Put 1 tablespoon of granola in the bottom of each of 8 parfait cups or pretty glasses.
- Divide the pumpkin mixture among the glasses, over the granola.
- Garnish with another tablespoon of granola in each cup.
- Chill for 20 minutes and serve.
- NOTE: if you are not planning on serving the parfaits right away, do not assemble them.
- Keep the pumpkin mixture in a bowl in the fridge until you are ready to serve and then assemble with the granola.
- There is no need to chill the parfaits if you assemble them this way since the pumpkin will already have chilled.
Nutrition Facts : Calories 335.1, Fat 18.4, SaturatedFat 8.2, Cholesterol 34.4, Sodium 240.2, Carbohydrate 36.1, Fiber 4.3, Sugar 21.3, Protein 8.1
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN
Here is a classic dessert with a bit of a twist that will stun your Thanksgiving guests, plus it's a great excuse to buy a kitchen torch if you don't already have one. If the idea of parfaits feels like a bit too much work here, feel free to bake the custard in the traditional way in ramekins, brulee the top, then garnish with the candied pumpkin. You can use a 2-inch round cutter for a round serving dish such as a stemmed champagne coupe. These can be made 2 to 3 days ahead, stored in the freezer. Remove 30 minutes before serving. Serve as-is or with whipped cream or caramel sauce.
Provided by Ashley Baron Rodriguez
Categories Fruits and Vegetables Vegetables Squash
Time 3h8m
Yield 9
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
- Mix 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until well combined.
- Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble, about 5 minutes; remove from heat. Add cream to the egg mixture slowly, mixing on low speed. Pour custard into the prepared baking dish.
- Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
- Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
- Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
- Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced, about 8 minutes. Cool candied pumpkin to room temperature, about 10 minutes.
- Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 40.1 g, Cholesterol 292.9 mg, Fat 47.3 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 28.7 g, Sodium 253 mg, Sugar 35 g
CREAMY PUMPKIN PARFAITS
This is a nice, Lighter alternative to pumpkin pie. It also has a really nice presentation. Just be sure to use canned pumpkin, not pumpkin pie mix. I have not doubled the recipe so I'm not sure how this would turn out, but I'd be interested to know how it does if someone did! Enjoy
Provided by MTpockets
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, with an electric mixer at medium speed, beat marshallow creme, cream cheese and 1 tablespoons of Orange Juice Concent. Until smooth.
- In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg and remaining 1 tablespoons of orange juice concent. Fold in 1/4 Cup of cream cheese mixture and stir until no white streaks remain.
- Spoon about 3 tablespoons of the marshamallow and cream cheese mixture into bottom of 4 parfait glasses, followed by 3 tablespoons of the pumpkin mixture and repeat layers, ending with the pumpkin layer on top.
- Chill until cold, at least 2 hours.
- Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.
Nutrition Facts : Calories 513.6, Fat 25.1, SaturatedFat 13.1, Cholesterol 62.4, Sodium 213.4, Carbohydrate 69, Fiber 1.9, Sugar 41.8, Protein 6.7
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