Ingredients for Pumpkin Pie Parfait
- Ginger Snaps
- 1/4 cup (57g) unsalted butter
- 1/4 cup (50g) packed brown sugar
- 1/2 teaspoon baking soda
- Canned Pumpkin
- Cinnamon
- Nutmeg
- Ginger
- Allspice
- Salt
- 1/2 cup (120ml) milk
- Vanilla Instant Pudding Mix
- 2 cups whipped cream
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How to Make Pumpkin Pie Parfait
- Crush 12 gingersnap cookies into 1 cup of crumbs.
- In a saucepan, melt 1/4 cup (57g) unsalted butter over medium heat. Add 1/4 cup (50g) packed brown sugar and cook, stirring constantly, for 5 minutes until caramelized.
- Add 1/2 teaspoon baking soda and stir until the mixture becomes foamy.
- Stir in the 1 cup crushed gingersnap cookies.
- Pour the mixture onto a sheet of parchment paper sprayed with cooking spray.
- Spread the mixture thinly and break up any large clumps. Let cool completely.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 cup (120ml) milk until completely smooth.
- Add 1 (3.4 ounce) package instant vanilla pudding mix and whisk until well combined.
- Layer the pumpkin mixture, whipped cream (about 2 cups), and gingersnap crumbs in six parfait glasses or small dessert cups, repeating the layers.
- Refrigerate for at least 1 hour to allow the parfait to set.
- Top each parfait with a whole gingersnap cookie before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
164g
Fat
71g
Carbs
23g
