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Pumpkin Parfaits





Yields
Makes 4 servings

Betty Ray created this creamy parfait as a light alternative to pumpkin pie.

Pumpkin Parfaits




James Carrier
 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
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
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
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

0 servings

Serving size

Amount per serving
Calories458
% Daily Value *
Total Fat 19g25%

Saturated Fat 9g45%
Cholesterol 43mg15%
Sodium 289mg13%
Total Carbohydrate 69g26%

Dietary Fiber 1.7g7%
Protein 8.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.