Wednesday, October 5, 2022

Pumpkin Parfaits #FoodieExtravaganza

Layers of seasonal flavors that come together quickly and are a beautiful and delicious ending to your fall feasts.

Pumpkin Parfait

The Foodie Extravaganza Gang are sharing desserts today........

Radha of Magical Ingredients is hosting this fun event that happens on the first Wednesday of each month.  The host chooses a theme or an ingredient based on National Food Holidays.  Since October is National Dessert Month, Radha invited us to join her, leaving the theme wide open to include any and all desserts.

I decided to share something seasonal.  Let's see what the others whipped up for us......
When we got home from Curacao and before we left for Georgia we hosted a Welcome Home Dinner for our first exchange student, our daughter Marina and her family.  We invited John who is graciously housing Marina, and her toddler, Little Miss M.  He was also hosting her fiance, Devin, however he has since left for a trucking job and, hopefully, we will have found a permanent residence for the family before he returns.

Pumpkin Parfaits

I only had 2 days home between trips so I was looking for something that would be special but not require much hands on time.  This dessert filled the bill and was very well received.  It took me only minutes to put together 10 delicious servings of Pumpkin Parfait and put them in the refrigerator until time to serve.

Pumpkin Parfait

When it was time to serve I topped it with a store bought gingersnap and dessert was served.  I had intended on sprinkling them with gingerbread crumble but time got away from me before I made it.  Sticking a cookie in the center worked out just fine.

Desserts, Pudding, Parfait, Pumpkin, Quick, Easy, No Bake
Yield: 10 servings
Author: Wendy Klik
Pumpkin Parfaits

Pumpkin Parfaits

Layers of seasonal flavors that come together quickly and are a beautiful and delicious ending to your fall feasts.
Prep time: 15 MinTotal time: 15 Min


  • 1 box (4 serving size) Instant French Vanilla Pudding
  • 1 3/4 c. milk
  • 1 c. canned pumpkin
  • 1/4 t. cinnamon
  • 1/8 t. ground cloves
  • 1/8 t. ground ginger
  • 1 (8 oz) +1 (3 oz) pkg. Neufchatel cheese
  • 1 c. powdered sugar
  • 2 c. heavy cream
  • 10 Gingersnaps, if desired


  1. Whisk together the milk and pudding mix until thickened, about 2 minutes. Fold in the pumpkin, cinnamon, cloves and ginger. Set aside.
  2. In large bowl of stand mixer, fitted with the paddle attachment, beat the cream cheese and powdered sugar until smooth.
  3. Switch to the whisk attachment and add the heavy cream, starting on low speed and increasing speed as it incorporates. Whisk until light and fluffy.
  4. Place a layer of pumpkin pudding in the bottom of 10 dessert cups. Add a layer of the cream cheese mixture. Repeat these layers and then cover the individual servings with plastic wrap and refrigerate until ready to serve.
  5. Top each parfait with a cookie, if desired.


Adapted from a recipe found at Pillsbury.

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