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    Home » Recipes » Desserts » Pumpkin Parfait

    Pumpkin Parfait

    Published: Dec 8, 2014 · Modified: Sep 7, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Pumpkin Parfait in glasses.

    Pumpkin Parfait is like pumpkin pie in a glass.  Light and fluffy with mascarpone mixed in and you don’t have to make a pie crust.

    My family is not a big fan of pumpkin pie, but for the holidays you have to have pumpkin. I have been experimenting with making pumpkin parfaits so that everyone could have a little taste of pumpkin without having to commit to an entire piece of pie. I finally came up with a combination that I love. My kids took 1-2 bites and decided I could eat theirs and they would stick to apple pie.  Oh well, I tried.

    Pumpkin Parfaits

    I used mascarpone and whipped cream for the bottom layer, more whipped cream and seasoning for the pumpkin layer and then whipped cream for the top. Since the mascarpone and pumpkin layer are on the sweet side, you don’t need to add sugar to the whipped cream on top.  Between these luscious layers, I crumbled Biscoff cookies, yum.

    I thought this was the perfect way to get a taste of pumpkin but in what seemed like a lighter form. By light, I don’t mean less calories, this has plenty of those, but not as heavy as a piece of pumpkin pie.

    I can’t figure out how to get it in the glasses without getting them smudgy. I think I’ll try using a pastry bag next time.

    Pumpkin Parfait

    Author: Barbara Curry
    Pumpkin Parfait is like pumpkin pie in a glass.  Light and fluffy with mascarpone mixed in and you don't have to make a pie crust.
    5 from 1 vote
    Print Pin
    PREP: 30 minutes
    COOK: 0 minutes
    TOTAL: 30 minutes
    Servings: 6

    Ingredients
     

    Pumpkin Layer

    • 1 cup canned pumpkin
    • 1 cup heavy cream divided
    • ½ cup powdered sugar
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt

    Mascarpone Layer

    • 4 ounces mascarpone softened
    • 2 teaspoons vanila
    • 1 cup Biscoff/gingersnap cookies crumbled
    • nutmeg and powdered sugar garnish
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    Instructions
     

    • Whip heavy cream. Reserve a small amount for topping.
    • In a separate bowl, combine pumpkin, ½ of the whipped cream, ½ cup powdered sugar, pumpkin pie spice, cinnamon, and salt. Beat at medium speed with a hand mixer until well combined. Set aside.
    • In a separate bowl, combine mascarpone cheese, ½ of the whipped cream, and vanilla. Beat at medium speed until smooth.
    • Crumble Biscoff cookies to make about 1 cup of crumbs.
    • In small glasses, layer mascarpone cheese mixture, then a layer of cookie crumbles, then a layer of the pumpkin mixture. Top with a small dollop of the reserved unsweetened whipped cream and sprinkle with freshly grated nutmeg and powdered sugar.. Garnish with a cookie.

    Nutrition

    Serving: 1serving | Calories: 357kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 225mg | Potassium: 193mg | Fiber: 2g | Sugar: 16g | Vitamin A: 7205IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. black sheep. dana says

      December 09, 2014 at 2:13 am

      hey barb! yum, think I could use whole milk ricotta in a pinch? also plan to use Spekulatius cookies from Aldi… keep up the awesome posts!!

      Reply
      • admin says

        December 09, 2014 at 10:20 am

        Since ricotta isn’t as sweet, you might need to add a little powdered sugar. Let me know how they turn out.

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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