Best Pumpkin Parfait Recipes

PUMPKIN PARFAIT

Steps:

• In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.

CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
• Mix 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until well combined.
• Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble, about 5 minutes; remove from heat. Add cream to the egg mixture slowly, mixing on low speed. Pour custard into the prepared baking dish.
• Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
• Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
• Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
• Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced, about 8 minutes. Cool candied pumpkin to room temperature, about 10 minutes.
• Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.

PUMPKIN CRUMBLE YOGURT PARFAIT

Steps:

• Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
• Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

GREEK YOGURT PARFAIT WITH GINGER CANDIED PUMPKIN, BERRIES AND PUMPKIN SEED PECAN GRANOLA

Steps:

• Preheat the oven to 300 degrees F.
• Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble.
• Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup.
• Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.

PUMPKIN PARFAIT

Steps:

• In a large bowl, whisk together the pumpkin, 3/4 cup cream, milk, 3/4 cup sugar, spices and rum. Line an 8- or 9-inch square pan with plastic wrap, and pour the mixture into the pan. Wrap the whole pan in plastic, and freeze it in the coldest part of your freezer for at least 4 to 6 hours, until it is frozen solid; it can keep for as long as two days.
• Remove the pan from the freezer about 20 minutes before serving.
• Whip the remaining cream with the 1 tablespoon sugar. Refrigerate while completing the dessert.
• Working quickly to avoid as much melting as possible, cut the frozen pumpkin mixture into small cubes and purée them in a food processor until they are smooth. In small parfait or wine glasses, layer 2 tablespoons pumpkin mixture, then a rounded tablespoon whipped cream, alternating for 4 layers. Serve immediately.

PUMPKIN PARFAIT BY JO

Steps:

• Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
• Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

PUMPKIN-GINGERSNAP PUDDING PARFAIT

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
• Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

MAPLE-PUMPKIN YOGURT PARFAIT

Steps:

• Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
• Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
• Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.

PUMPKIN GINGERSNAP PARFAIT RECIPE - (4.3/5)

Steps:

• Crush 8 of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.

PUMPKIN MOUSSE PARFAIT

Steps:

• 1. Beat milk and pudding mix in a large-deep bowl, for 2 minutes.
• 2. Blend in the pumpkin and spices.
• 3. Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.
• 4. Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses. (Or use other individual glasses of your choice.)
• 5. Top each dessert with a light sprinkle of the ground cinnamon.
• 6. Serve immediately, or place the dessert in the refrigerator until ready to serve.
• 7. Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.
• 8. Optional variation: Omit layering the additional Cool Whip and the pumpkin mousse. Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon. This will yield more servings.

PUMPKIN MOUSSE PARFAIT

Steps:

• Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
• In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture.
• To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies.
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat!

PUMPKIN PARFAIT SQUARES

Steps:

• 1. Mix crust ingredients and press into 9" square pan
• 2. Combine filling ingredients in order listed -- fold into ice cream
• 3. Pour into prepared pan, cover, and freeze until firm. (At least 2 hours, maybe more, so prepare ahead of time.)
• 4. To serve, cut into squares and top with whipped cream and pecans
• 5. IDEA: Since this is not baked, it could be assembled in pretty individual glasses like a real parfait. It could be layered with anything you can think of from the whipped cream, to rice pudding, or a mixture of cream cheese and whipped cream. Then frozen. I would use the graham cracker mix as a topping or inner layer rather than on the bottom. These would freeze faster, too and be oh so very pretty on your table when served.

PUMPKIN GINGERSNAP PARFAIT

Steps:

• Crush 8 of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.

PUMPKIN PIE PARFAIT

Steps:

• Crush cookies to make 1 cup crumbs.
• Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
• Add baking soda and stir until foamy. Stir in crumbs.
• Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
• Mix pumpkin, spices, and milk until smooth.
• Add pudding mix and mix well.
• Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
• Refrigerate at least one hour. Top with a whole cookie.

PUMPKIN COOKIES & CREAM PARFAIT

Steps:

• Start By gathering Your ingredients. Clean out jars or container, and set up for filling.
• Make pudding according to box directions. Now take half package or more of cookies and crush or rough chop. I did half and half. Fold cookies into whipped cream.
• Ready for assembly. Start off by placing one cookie on bottom of cup. Or if using large bowl fill bottom of bowl with cookies. Next a layer of pudding, then layer of cookies and cream. Next layer is going to be the rest of pudding mixed with a few tablespoons of whipped cream folded in. Topped with more cookies and cream. The final layer is just whipped cream and can be decorated with half a cookie. Cant wait to make in My big pumpkin Bowl. ;)
• The cookies and cream is a recipe on its own! Delish!!! Or I found pumpkin spice yogurt, this can also used for a layer, love this stuff!