These pumpkin parfaits are layered with pumpkin cream cheese spread (can we say hello little cheesecake like bites in every spoonful), pumpkin puree, vanilla pudding, and whipped cream. It’s literally layers of flavor making for a nice dessert that isn’t overpowering or too sweet.
These no bake pumpkin parfaits have to chill in the refrigerator for at least 3 hours making them the PERFECT make ahead dessert! You can totally make them the night before and top with a cookie right before serving.
Pumpkin Parfait
*Makes 4
Ingredients
- 7 ounces pumpkin cream cheese spread, softened
- 15 ounce can pure pumpkin purée
- 3.4 ounce french vanilla instant pudding mix
- 2 cups milk, cold
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- Pumpkin pie spice
- Pumpkin spice sandwich cookie
Instructions
- In a medium size bowl add french vanilla instant pudding and 2 cups of milk, beat for 2 – 5 minutes until pudding consistency is achieved. Set in refrigerator. In a mixing bowl add heaving whipping cream and powdered sugar, beat until stiff peaks
- In 4 stemless wine glasses or another type of cup layer in pumpkin cream cheese spread, pumpkin purée, vanilla pudding, whipped cream, and repeat layering one more time ending with whipped cream on top. Sprinkle a little pumpkin pie spice on top and set in refrigerator to chill for at least 3 hours to overnight.
- Top with pumpkin spice cookie and draw pumpkin face on the glass with a black dry erase marker right before serving. Be sure to test the glass on the bottom with the dry erase marker in advance to ensure it won’t leave any permanent marks
Pumpkin Parfaits
Ingredients
- 7 ounces pumpkin cream cheese spread, softened
- 15 ounce can pure pumpkin purée
- 3.4 ounce french vanilla instant pudding mix
- 2 cups milk, cold
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- Pumpkin pie spice
- Pumpkin spice sandwich cookie
Method
- In a medium size bowl add french vanilla instant pudding and 2 cups of milk, beat for 2 – 5 minutes until pudding consistency is achieved. Set in refrigerator. In a mixing bowl add heaving whipping cream and powdered sugar, beat until stiff peaks
- In 4 stemless wine glasses or another type of cup layer in pumpkin cream cheese spread, pumpkin purée, vanilla pudding, whipped cream, and repeat layering one more time ending with whipped cream on top. Sprinkle a little pumpkin pie spice on top and set in refrigerator to chill for at least 3 hours to overnight.
- Top with pumpkin spice cookie and draw pumpkin face on the glass with a black dry erase marker right before serving. Be sure to test the glass on the bottom with the dry erase marker in advance to ensure it won’t leave any permanent marks
What did you think?