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 GINGERSNAP PARFAITS
Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. -Lorri Hazen, Twin Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.
Nutrition Facts : Calories 483 calories, Fat 35g fat (19g saturated fat), Cholesterol 102mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
SPICED PUMPKIN CREAM PARFAITS
Steps:
- 1. Chantilly Whipped Cream Add the cold whipping cream to the bowl of a standing mixer fitted with a whisk attachment, and begin whipping the cream on medium-high speed; once the cream begins to thicken slightly, sprinkle in the sugar, and then add in the vanilla extract, and finish whipping until stiff peaks form; next, take about 1 heaping cup's worth of the whipped cream, place it into a small bowl and cover with plastic, and set aside in the fridge for a moment to keep cold (you will fold this reserved cream into the Spiced Pumpkin Cream in a moment); take the remainder of the whipped cream, and spoon it into a piping bag or a large ziplock bag (cut the corner off the ziplock bag when you're ready to pipe the cream into the glassed), and place into the fridge to keep cold until ready to use.
- 2. Spiced Pumpkin Cream -In a large bowl, add the room temperature mascarpone cheese, and with a spatula, gently stir it to smooth and fluff a little bit; next, add in the 1 cup of pumpkin pie filling, and gently fold/blend that into the mascarpone cheese; next, add in the super-fine and the brown sugars, the rum and the pumpkin pie spice, and blend those in well; finally, fold in the 1 cup of reserved Chantilly Cream, blending it in gently, but well; spoon the Spiced Pumpkin Cream into a piping bag or large ziplock bag (cut the corner off of the ziplock bag when you're ready to pipe the cream into the glasses), and place into the fridge to keep cold until ready to use.
- 3. Begin by preparing your Chantilly Whipped Cream (recipe below), and place into the fridge to keep cold. -Next, prepare your Spiced Pumpkin Cream (recipe below), and place into the fridge to keep cold. -Place the finely processed graham crackers into a medium-sized bowl, and add in the honey, apple sauce, cinnamon and pinch of salt; using your fingers, combine the ingredients together until they become moist and form a graham cracker "crumble"; cover with plastic to keep from drying out, and set aside until ready to assemble the parfaits. -To assemble the parfaits, place your glasses in front of you, in a row; add about 4 tablespoons worth of the graham cracker "crumble" into the bottom of each glass; next, pipe in about 4 tablespoons worth of the Spiced Pumpkin Cream over the crumble, and then, pipe in about 3-4 tablespoons worth of the Chantilly Whipped Cream over that; repeat the layering process once again by adding a layer of the graham "crumble", then the Spiced Pumpkin Cream, and finally, a generously piped dollop of the Chantilly Whipped Cream in the center of the top of the parfait; finish by sprinkling a touch of cinnamon over top, and chill in the fridge for at least an hour before 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.
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