Pumpkin Parfaits

1 jar (7 oz.) marshmallow creme

1 package (8 oz.) Neufchâtel (light cream) cheese, at room temperature

2 tablespoons thawed frozen orange juice concentrate

1 cup canned pumpkin

1/4 cup maple syrup

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup chopped toasted pecans

1/4 cup crumbled gingersnap cookies

Step 1

In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchâtel, and 1 tablespoon orange juice concentrate until smooth.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 458Calories from Fat 37

% Daily Value *
Total Fat 19g30%

Saturated Fat 9g45%
Cholesterol 43mg15%
Sodium 289mg13%
Total Carbohydrate 69g23%

Dietary Fiber 1.7g7%
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pumpkin Parfaits