This easy pumpkin parfait recipe is a yummy pumpkin dessert recipe. It is easy to make but looks so fancy! Great ending for Thanksgiving dinner or any fall get togther.
It is pumpkin spice season and this recipe is a fun twist with pumpkin spice, canned pumpkin and pudding mix. This easy pumpkin pudding parfait makes an amazing fall recipe. One of the things I love about it is that it is so simple to make but looks like you spent hours in the kitchen.
This easy pumpkin dessert recipe would be a great ending for Thanksgiving dinner or any other fall occasion. It is light and tasty and a great alternative to traditional pumpkin pie. The full printable recipe is below. You can either use whipped cream or whipped topping whichever you prefer.
Pumpkin Parfait Ingredients
3/4 C cold milk
1 package (small) instant vanilla pudding mix
2 C whipped cream or whipped topping
1 C canned pumpkin
1 tsp pumpkin pie spice
1/2 C chopped pecans
1 1/2 C crumbled gingersnap cookies
Pumpkin Parfait Instructions
Using a hand mixer combine the milk and pudding mix on low for 2 minutes.
In another bowl, stir the pumpkin and pumpkin pie spice together.
Add the whipped cream or whipped topping, pumpkin and spices to the milk and pudding mixture. Stir to blend all ingredients together.
Begin to build the parfait.
The first layer (bottom of the parfait glass) will be the crumbled gingersnap cookies.
Spoon a layer of the pumpkin filling into the parfait glasses.
Scoop whipped cream or whipped topping spreading it over the layer of the pumpkin filling.
The fourth layer will be the crumbled gingersnap cookies.
Add another layer of the pumpkin filling.
Top with a large scoop of whipped cream or whipped topping.
Sprinkle crushed gingersnaps on top of the parfait.
Refrigerate until served.
These dessert bowls would work great for this recipe.
- ¾ C cold milk
- 1 package (small) instant vanilla pudding mix
- 2 C whipped cream or whipped topping
- 1 C canned pumpkin
- 1 tsp pumpkin pie spice
- ½ C chopped pecans
- 1½ C crumbled gingersnap cookies
- Using a hand mixer combine the milk and pudding mix on low for 2 minutes.
- In another bowl, stir the pumpkin and pumpkin pie spice together.
- Add the whipped cream or whipped topping, pumpkin and spices to the milk and pudding mixture. Stir to blend all ingredients together.
- Begin to build the parfait.
- First layer ( bottom of the parfait glass) will be the crumbled gingersnap cookies.
- Spoon a layer of the pumpkin filling into the parfait glasses.
- Scoop whipped cream or whipped topping spreading it over the layer of the pumpkin filling.
- Fourth layer will be the crumbled gingersnap cookies.
- Add another layer of the pumpkin filling.
- Top with a large scoop of whipped cream or whipped topping.
- Sprinkle crushed gingersnaps on top of the parfait.
- Refrigerate until served.
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Wow, I like pumpkin parfait very much, thanks for your recipe 🙂
Wow this looks fabulous and so light too! Thank you so much for sharing at SYS. Wishing you a very blessed Thanksgiving!
XO Barbara
Thanks! Hope you enjoy it!
Sounds yummy! Thanks for linking up to Merry Monday! Pinned! Have a great week!
Kim
What a lovely dessert! Beautiful to look at and I’m sure quite delicious! Thanks for sharing the recipe! Blessings, Janet
This looks like a delicious treat to indulge in.
Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors at 12 AM EST on Friday.
So glad you like it. It is a yummy fall treat.
Yum! I make a similar pumpkin parfait – I love it with gingersnap cookies. Thank you for sharing your blog post with us at the #HomeMattersParty this week. Hope to see you link up again when the party opens on Friday at midnight EST!