Pumpkin Parfaits recipe

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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

Nutrition Info

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
servingSize: -
sodium: 474 mg
sugar: 44.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 parfaits

Recipe Note

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.

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