Perfect Pumpkin Parfaits

The delicious Fall flavors layered in these perfect pumpkin parfaits are extraordinary! The combination of creamy pudding, seasonal pumpkin, warm spices, and crunchy spiced gingersnaps make this dessert Fall perfection. They’re so easy to make and the individual serving sizes are wonderful for entertaining. Dare I say these pumpkin parfaits are better than pumpkin pie?! I’ll let you be the judge…

I’m excited to be joining some incredibly talented friends today for a Fabulous Fall Recipes Tour. If you are looking for delicious Fall-inspired recipes, you are definitely in the right place. You are going to love what these wonderful ladies have to share, they are all linked at the end of this post.

New here? Welcome, I’m so happy you’re here! I am excited to share my Perfect Pumpkin Parfaits recipe with you today. I invite you to grab your favorite beverage, get comfy, and enjoy the inspiration. My hope is that you love what you see and read on my blog. If you do, I’d love for you to subscribe. I can’t wait to share lots more with you in the upcoming months.

Now, without further ado, let’s get cookin’!

A Pumpkin Predicament

I have a confession. (Please don’t hate me!) Although I love pumpkin, I’m not a fan of pumpkin pie.  There, I said it. Can we still be friends? I know, it’s strange. I’m not even sure I know why I don’t like pumpkin pie. I love pumpkin, I love pumpkin pie spices, and I love pie crust, so why don’t I love pumpkin pie!? It’s truly a mystery. Of course, at Thanksgiving, when it’s offered, I’ll have a small slice of pumpkin pie, for tradition’s sake. However, when I host Thanksgiving, I typically make a substitution for pumpkin pie. One of my favorite substitutions is Pumpkin Roll. It’s so delicious! Don’t worry though pumpkin pie lovers, I still have a pumpkin pie on the dessert table for all of you at Thanksgiving.  This year, I have come up with a new substitution for pumpkin pie when I host Thanksgiving. I am head over heels for this new recipe! Dare I say that these pumpkin parfaits are Fall dessert perfection?! 

Ingredients in Perfect Pumpkin Parfaits

• Instant white chocolate or vanilla pudding (I use Godiva White Chocolate Vanilla Bean)
• Pumpkin Pie Spice
• Sea salt
• Canned pumpkin purée
• Maple syrup
• Vanilla extract
• Whole milk
• Heavy cream
• Gingersnap cookies

How to Make Perfect Pumpkin Parfaits

This recipe is so easy! It’s incredible how decadent these pumpkin parfaits are and there is no cooking necessary. In a large bowl whisk together the dry pudding mix, spices, and salt until they’re well combined. Next, add the pumpkin purée, maple syrup, vanilla, and whole milk to the dry ingredients. With a hand mixer, beat until the mixture is smooth. In another large bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes. Then, fold two-thirds of the whipped cream into the pumpkin mixture until smooth.  In a Zip-Lock bag, crush the gingersnap cookies with a wood kitchen mallet. A food processor can also be used to crush the cookies, but I like the combination of fine pieces and larger pieces of cookies that hand crushing provides. 

Assemble the Perfect Pumpkin Parfaits

In 4-6, 8-ounce jars or glasses layer the pumpkin mixture and the crushed gingersnap cookies. When I make my pumpkin parfaits, I fill the bottom quarter of the jar with pumpkin mixture and then sprinkle about the same amount of crushed gingersnap cookies on top of the pumpkin. Next, I pipe in more pumpkin mixture and sprinkle a little more crushed gingersnap cookies on top. Finally, I add a dollop of whipped cream and garnish the parfaits with a cinnamon stick and star of anise. Layer your pumpkin parfaits however you like. The fun of parfaits is that you can make them your own!

A Few Tips

1. The easiest way to get the pumpkin mixture in the jar or glass is by piping it. It’s also less messy! If you don’t have a pastry bag, use a plastic bag with a corner cut off. A spoon works too though. 
2. When layering the parfaits there are no rules. Start with the crushed gingersnap cookies at the bottom and then add some of the pumpkin mixture, alternating as many times as you like to the top. Or, start with the pumpkin mixture first and then sprinkle crushed gingersnap cookies on top continuing the layers up from there. 
3. The crushed cookie consistency is also up to you. I prefer to use a kitchen mallet to crush the gingersnap cookies because I like some pieces to be crumbs and others to be larger. A food processor can be used, but it will make the crushed cookies more consistent in size.

Enjoy!

Whether you make perfect pumpkin parfaits in place of pumpkin pie or make them because you love all things pumpkin, I promise you that this recipe will become a family Fall dessert favorite in your home too. If you are looking for more incredible Fall desserts, you may want to try my recipes for:

Delicious Pumpkin Roll

Harvest Pear Crumble

The Best Apple Pie Pizza

I hope you enjoy this recipe as much as we do here on the farm. For more farmhouse inspiration and farm life fun, join me on Instagram and Pinterest. I look forward to seeing you there!

Yield: 4-6 Servings

Perfect Pumpkin Parfaits

Prep Time: 20 minutes

Total Time: 20 minutes

The delicious Fall flavors layered in these perfect pumpkin parfaits are extraordinary! The combination of creamy pudding, seasonal pumpkin, warm spices, and crunchy spiced gingersnaps make this dessert Fall perfection. They're so easy to make and the individual serving sizes are wonderful for entertaining. Dare I say these pumpkin parfaits are better than pumpkin pie?! I'll let you be the judge...

Print

Ingredients

• 1 (3.4 ounce) package instant white chocolate pudding
• 2 teaspoons pumpkin spice
• 1/2 teaspoon sea salt
• 1 (15 ounce) can pumpkin purée
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 cup whole milk
• 1 1/2 cup heavy cream
• About 30 store bought gingersnap cookies, crushed
• Cinnamon sticks and Star of Anise for garnish

Instructions

1. In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin purée, maple syrup, vanilla, and whole milk and beat together with a hand mixer until smooth.
2. In another large bowl, whip heavy cream until stiff peaks form, about 3-4 minutes. Fold two-thirds of the whipped cream into the pumpkin mixture until smooth.
3. In a Zip-Lock bag, crush the gingersnap cookies with a wooden kitchen mallet. A food processor can also be used to crush the cookies.
4. In 4-6, 8-ounce jars or glasses layer the pumpkin mixture and the crushed gingersnap cookies. *
5. Add a dollop of whipped cream on top and more crushed gingersnap cookies if you like. Garnish the parfaits with a cinnamon stick and star of anise.

Notes

*Layering the parfaits: There are no rules. Start with the crushed gingersnap cookies at the bottom and then add the pumpkin mixture, alternating as many times as you like to the top. Or, start with the pumpkin mixture first and then sprinkle about the same amount of crushed gingersnap cookies on top of the pumpkin and continue your layers up.

The easiest way to get the pumpkin in the jar or glass is by piping it. It's much less messy too! If you don't have a pastry bag, use a plastic bag with a corner cut off.

I prefer to use a kitchen mallet to crush the gingersnap cookies because I like some pieces to be crumbs and others to be larger. A food processor will make the cookies more consistent in size.

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