PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
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 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 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 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
PUMPKIN PARFAITS
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spoon 1/4 cup of pumpkin into 4 tall glasses. Top with 1/4 cup of ice cream or frozen yogurt. Repeat layers of pumpkin and ice cream. Top with whipped cream and candied nuts.
PUMPKIN MOUSSE PARFAIT
Provided by Ina Garten
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies.
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat!
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.
PUMPKIN PARFAIT
This no-bake dessert, inspired by an idea from my colleague Suzanne Hamlin, does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like - or not.
Provided by Mark Bittman
Categories easy, custards and puddings, dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 28 milligrams, Sugar 20 grams
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Category DessertTotal Time 20 minsEstimated Reading Time 2 minsCalories 249 per serving
- To make the crust, melt butter in a microwave safe bowl then pour into a small mixing bowl. Stir in graham cracker crumbs, brown sugar, salt and cinnamon until blended. Set aside.
- To make the cream cheese layer, beat 8 oz cream cheese, milk and sugar until smooth then add 1 cup prepared whipped cream and stir until blended. Set aside.
- To make the pumpkin layer, whisk together milk, pumpkin purée, pudding, 8 oz cream cheese, pie spice and cinnamon for 2 minutes and until well combined.
- To assemble parfaits, place 1 Tbsp of graham cracker mixture to each glass and press down into bottom to create bottom crust. Add 1 Tbsp cream cheese mixture to top of graham cracker crust. Add 1 Tbsp of the pumpkin mixture next then top with a dollop of whipped cream and a dash of cinnamon.
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