Pumpkin Parfaits

Pumpkin Parfaits

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"Betty Ray created this creamy parfait as a light alternative to pumpkin pie."
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2 h 40 m servings 470 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchatel, and 1 tablespoon orange juice concentrate until smooth.
  2. In another bowl, stir together pumpkin maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.
  3. Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.



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