PUMPKIN PARFAITS
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
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
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
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 CRUNCH PARFAITS
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
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 CRUMBLE YOGURT PARFAIT
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
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
CRUNCY PUMPKIN PARFAIT
Pumpkin ParfaitChristopher Gallo 5 of 36 | View All Prev Next Breakfast 4: Crunchy Pumpkin Spice Parfait This breakfast is so tasty, it practically doubles as dessert. If you've got a sweet tooth, then you're in for a treat.
Provided by Heather A.
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put half of the pumpkin-yogurt mixture into a mug or glass, top with 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews. Pour on remaining yogurt mixture and top with another 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews.
- NUTRIENT TOTALS.
- Calories: 455.4.
- Protein: 20.7 g.
- Carbohydrate: 68 g.
- Dietary Fiber: 6.357 g.
- Total Sugars: 21.9 g.
- Total Fat: 13.7 g.
- Saturated Fat: 2.825 g.
- Cholesterol: 4.41 mg.
- Total Omega-3 FA: .027 g.
- Calcium: 552.2 mg.
- Iron: 3.727 mg.
- Sodium: 199.5 mg.
- Vitamin D: 0 mcg.
- Folate: 71.2 mcg.
- Folic Acid: 0 mcg.
Nutrition Facts : Calories 201.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 4.9, Sodium 387.1, Carbohydrate 34.6, Fiber 2.4, Sugar 29.6, Protein 15
MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES
By combining Cindy's efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that's something to celebrate at any gathering this year! Cindy Styles - Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 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.
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