Crunchy Pumpkin Parfaits 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:

• 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 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.

CRUNCHY PUMPKIN PARFAITS

Steps:

• Beat the milk and pudding mix on low speed for 2 minutes.
• Stir in the whipped topping, pumpkin and pie spice mix; mix well. Fold in the pecans. Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs.
• Repeat the layers. Top with additional whipped topping.

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 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.

CRUNCY PUMPKIN PARFAIT

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.