PUMPKIN PARFAITS

Pumpkin Parfaits image

This is a lighter alternative to pumpkin pie. I have not doubled this recipe, so I don't know how that would turn out, but I'd like to know if someone does.

Provided by Jodster

Categories World Cuisine Recipes European French

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
1 tablespoon orange juice concentrate, thawed
1 (14 ounce) can pumpkin puree
¼ cup maple syrup
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon orange juice concentrate, thawed
¼ cup chopped toasted pecans
¼ cup crushed gingersnaps

Steps:

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.

Nutrition Facts : Calories 542 calories, Carbohydrate 72.1 g, Cholesterol 61.6 mg, Fat 26.8 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 13.4 g, Sodium 474 mg, Sugar 44.4 g