Pumpkin Apple Pie Parfaits Recipes

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PUMPKIN-APPLE PIE PARFAITS



Pumpkin-Apple Pie Parfaits image

Discover Pumpkin-Apple Pie Parfaits that will be your new favorite fall dessert. These Pumpkin-Apple Pie Parfaits get their wonderful autumn flavor with the help from apple pie filling and canned pumpkin.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 10 servings

Number Of Ingredients 7

1 can (21 oz.) apple pie filling
1 cup canned pumpkin
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 tsp. pumpkin pie spice
1/2 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup chopped pecans, toasted

Steps:

  • Spoon pie filling into 10 dessert glasses.
  • Beat pumpkin, dry pudding mix, pumpkin spice and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spoon over pie filling in glasses.
  • Refrigerate 1 hour. Top with remaining COOL WHIP and nuts just before serving.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

PUMPKIN PIE PARFAITS



Pumpkin Pie Parfaits image

Made with pudding, pumpkin, whipped cream and cookies, Pumpkin Pie Parfaits are a special fall dessert recipe for Halloween, Thanksgiving or a dinner party.

Provided by Carrie Ypma

Categories     Dessert

Time 20m

Number Of Ingredients 8

3.4 oz instant vanilla pudding mix
2 cups cold milk
15 oz can pureed pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup of vanilla sandwich cookies (8 oz)
8 oz frozen whipped topping (thawed)

Steps:

  • In a large bowl, whisk together pudding mix and milk. Let set for 5 minutes.
  • Stir in pumpkin, cinnamon and nutmeg.
  • Crush the vanilla sandwich cookies in a blender or food processor to make crumbs.
  • In small 1/2 pint jar or glasses layer cookie crumbs, pumpkin pudding and whipped topping. Repeat the layers twice and end with cookie crumbs.
  • Chill until you're ready to serve. Enjoy!

Nutrition Facts : Calories 213 kcal, Carbohydrate 35 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 173 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.-Elizabeth Montogomery, Taylorville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter
3 cups sliced peeled tart apples
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: Whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

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.

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 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.

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.

Provided by Joyce Lowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 13

1 cup canned pumpkin puree
1 cup apple butter
¼ cup dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
3 tablespoons butter
½ cup all-purpose flour
⅓ cup dark brown sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
  • To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g

PUMPKIN-APPLE PIE PARFAITS



Pumpkin-Apple Pie Parfaits image

Apple pie filling and canned pumpkin give these crowd-pleasing parfaits their wonderful autumnal flavor. (And they make prepping them a breeze!) http://www.kraftrecipes.com/recipes/pumpkin-apple-pie-parfaits-182834.aspx?cm_mmc=eml-_-rbe-_-20161123-_-1311&cm_lm=C7E9AA9B37196A8BC183C8287D9F2283&bt_he=1EC9068BD24AAFB1674D3C52FFB3AAE4AD9EE357E2CA1B28224BED4AC6985F7A

Provided by Lisserz

Categories     Dessert

Time 1h20m

Yield 10

Number Of Ingredients 7

1 (21 ounce) can apple pie filling
1 cup canned pumpkin
1 (3 1/2 ounce) package Jello Instant Vanilla Pudding Mix
1/2 teaspoon pumpkin pie spice
1/2 cup cold milk
1 1/2 cups thawed Cool Whip Topping, divided
1/4 cup chopped Planters pecans, toasted

Steps:

  • Spoon pie filling into 10 dessert glasses.
  • Beat pumpkin, dry pudding mix, pumpkin spice and milk in large bowl with whisk 2 minute Stir in 1 cup COOL WHIP. Spoon over pie filling in glasses.
  • Refrigerate 1 hour. Top with remaining COOL WHIP and nuts just before serving.

Nutrition Facts : Calories 192, Fat 9.1, SaturatedFat 4.7, Cholesterol 26.4, Sodium 239, Carbohydrate 28.1, Fiber 1.6, Sugar 18.2, Protein 1.3

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