Pumpkin Parfait

This is a lighter alternative to pumpkin pie.

Yield

4 servings

Ingredients

1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, room temperature
1 tablespoon orange juice concentrate, thawed
1 (14 ounce) can pumpkin puree
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon orange juice concentrate, thawed
1/4 cup chopped toasted pecans
1/4 cup crushed gingersnaps

Directions

Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.

Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.

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