PUMPKIN PUDDING PARFAITS
These parfaits are almost as delicious as pumpkin pie, and wayyyy easier on the waistline. I think this may have a spot on our Thanksgiving table this year!
Provided by MariaMiller
Categories Dessert
Time 15m
Yield 4 parfaits, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
- Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
- Allow to set up in the refrigerator for at least 5 minutes (longer is better).
- In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
- Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
- Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
- Enjoy immediately while graham crackers are still crunchy.
PUMPKIN-GINGERSNAP PUDDING PARFAIT
Layer a homemade pumpkin pudding with crushed gingersnaps for a perfect holiday dessert.
Provided by Food Network Kitchen
Time 2h30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
- Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
PUMPKIN CRUNCH PARFAITS
Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
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- Before you turn on the burner, first whisk the sugar, cornstarch, and salt together in a medium saucepan. In a separate bowl whisk the milk, spices and pumpkin puree.
- Slowly add the milk mixture, a few tablespoons at a time, to the sugar and cornstarch. This will ensure there are no lumps. Once you’ve added the milk add the egg yolks and whisk until combined.
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- Begin by crushing your Gingersnaps. For a very fine mixture, place cookies in your food processor.
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#15-minutes-or-less #time-to-make #course #preparation #occasion #desserts #easy #beginner-cook #holiday-event #puddings-and-mousses #thanksgiving
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