Pumpkin Parfaits Recipe

Pumpkin Parfaits Recipe

  • 1 (7 ounce) jar marshmallow creme
  • 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
  • 2 tablespoons orange juice concentrate, thawed
  • 1 cup canned pumpkin
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup toasted, chopped pecans
  • 1/4 cup crumbled gingersnap cookies
  1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchatel, and 1 tablespoon orange juice concentrate until smooth.
  2. In another bowl, stir together pumpkin maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.
  3. Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.
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