Pumpkin Pie Parfait

Daily Inspiration S


A beautiful and clever way to serve this delicious pumpkin dessert.

Recipe from C & H Sugar

★★★★★ 2 votes
4 (8-oz. servings) or 8 (4-oz. servings)
20 Min
No-Cook or Other


1 c
heavy cream
2 Tbsp
plus 1/3 cup granulated sugar, divided
1 tsp
vanilla extract
4 oz
cream cheese, softened at room temp.
1/2 c
canned pumpkin puree
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
18-20 ginger snap cookies


1Pour heavy cream into a cold stainless steel bowl and beat with an electric mixer until it begins to thicken. Slowly add 2 tbsp. sugar and vanilla extract. Continue beating until cream forms soft peaks. Place in refrigerator.
2In another large bowl, beat cream cheese. Slowly add 1/3 cup sugar; mix until smooth. Add pumpkin, cinnamon, nutmeg and ginger until combined. Gently fold in 1/3 portion of the whipped cream into the pumpkin mixture.
3Assemble the parfaits by layering the crushed cookies, pumpkin mixture and whipped cream. Repeat once or twice depending upon the size of the glass. Garnish with cookie crumbs, if desired.

About Pumpkin Pie Parfait

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids