Creamy Pumpkin Parfaits Recipes

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 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 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.

CREAMY PUMPKIN PARFAITS

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.

PUMPKIN PARFAIT

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.

CREAMY PUMPKIN PARFAITS

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.