Pumpkin pie parfait combines all the Fall flavors you love into one delectably creamy dessert.
Pumpkin pie is a staple component of Halloween and Thanksgiving, so with Thanksgiving on its way, we thought it would be the perfect time to embrace the pumpkin again.
This is a great dish to make when you are entertaining but don’t want to make the expected pumpkin pie yet again!
The light and creamy mousse-like pumpkin and cream cheese (that doesn’t overpower it) mixture has a hint of warming spices and contrasts beautifully with the crunchy ginger cookies.
The whipped cream between the pumpkin layers looks beautiful and creates an element of lightness to break up the dense texture.
Why you will love this Pumpkin pie parfait recipe…
Pumpkin Pie Parfait
Equipment
Ingredients
- 2 cups heavy cream
- 4 tbsp granulated sugar
- 2 tsp vanilla extract
- 8.8 oz cream cheese (room temperature)
- 2.2 oz brown or dark muscovado sugar
- 1 cup pumpkin puree (either canned or pureed from about 28 oz roasted pumpkin)
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1/2 tsp ginger ground
- 7 oz gingernut/ginger snap biscuits (broken into pieces (I used gluten-free home-made gingernuts)*
Instructions
Ingredients
- Pour cream, 4 tablespoons sugar, and vanilla into a bowl and beat until it reaches soft peak stage (don’t over-mix!). Place in refrigerator until needed.
- In another large bowl, beat the softened cream cheese.
- Gradually add the brown sugar, and mix until smooth. Add pumpkin puree, cinnamon, nutmeg and ginger and beat until combined. (NB: At this point, if you have roasted your own pumpkin, I strongly suggest you pass the mixture through a sieve to ensure it’s nice and smooth).
- Using a large spatula, gently fold in 1/3 portion of the whipped cream into the pumpkin mixture until just combined. (If making ahead, store this mixture in the fridge until needed).
To assemble:
- Add some broken biscuits into six to eight serving glasses. Dollop over some of the pumpkin mixture and then some of the whipped cream.
- Repeat once or twice depending on the size of the glass and how many you’re serving.
- Garnish with extra biscuit crumbs, if desired.
Notes
Nutrition
Serving Suggestions
The Pumpkin Pie Parfait is a deliciously creamy and spiced dessert, perfect for fall and Thanksgiving dinners.
To make your meal even more memorable, pair this dessert with complementary savory dishes or beverages that enhance its flavors.
Here are some great food pairing suggestions:
These pairings will create a balanced and enjoyable dining experience, perfect for your fall or Thanksgiving celebration.
🧑🍳 Expert Tips
Storage Suggestions
Pumpkin Pie Parfait FAQs
Is there a difference between pumpkin pie filling and pumpkin puree?
Tinned pumpkin puree is just cooked and blended pumpkin. On the other hand, tinned pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. This recipe requires plain pumpkin puree.
Is pumpkin pie healthy?
As with many things, when eaten in moderation, pumpkin pie is perfectly healthy. Pumpkin contains vitamins A, E, and C, omega-3 fatty acids, zinc, selenium, iron, magnesium, and beta-carotene, so it has more health benefits than your average dessert.
What is a traditional parfait made of?
In France, where the dish originated, a parfait is a frozen dessert made from eggs, sugar syrup, and cream. However, it has been used in America to describe desserts or breakfasts that feature layers, especially with a creamy element.
These parfaits are calling my name .These are so pretty, I just love these flavors! Thank you for the post!
Thanks Sibel! Yep, they called my name too! Hope you enjoy!
Wow. I love this SO much! A nice, light pumpkin dessert that doesn’t take hours to make. So perfect for family get togethers!
Hi Karly! Yes, that’s what I thought – something quick (well, other than roasting the pumpkin!) and easy to prepare. It is richer than it looks though, so I suggest smaller servings. Enjoy!