Pumpkin Pie Parfait Recipes

PUMPKIN PARFAITS

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.

PUMPKIN-PIE PARFAITS

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 PIE PARFAITS

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!

PUMPKIN PARFAITS

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.

PUMPKIN PARFAIT BY JO

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.

PUMPKIN PIE PARFAITS

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.

PUMPKIN CRUMBLE YOGURT PARFAIT

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.

PUMPKIN PIE PARFAIT

Steps:

• Crush cookies to make 1 cup crumbs.
• Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
• Add baking soda and stir until foamy. Stir in crumbs.
• Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
• Mix pumpkin, spices, and milk until smooth.
• Add pudding mix and mix well.
• Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
• Refrigerate at least one hour. Top with a whole cookie.