Pumpkin Parfait – a delicious recipe with pumpkin, heavy cream, milk, sugar, ginger, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the pumpkin, 3/4 cup cream, milk, 3/4 cup sugar, spices and rum.
2
Line an 8- or 9-inch square pan with plastic wrap, and pour the mixture into the pan.
3
Wrap the whole pan in plastic, and freeze it for at least four hours; it can keep for as long as two days.
4
Remove the pan from the freezer about 20 minutes before serving.
5
Whip the remaining cream with the 2 tablespoons sugar.
6
Refrigerate while completing the dessert.
7
Cut the frozen pumpkin mixture into small cubes and, a few at a time, puree them in a food processor until they are smooth.
8
In small parfait or wine glasses, layer 2 tablespoons pumpkin mixture, then a rounded tablespoon whipped cream, alternating for six layers.
9
Serve immediately.
639
kcal
Calories
50
g
Fat
45
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound canned pureed pumpkin, 2 1/4 cups heavy cream, 3/4 cup milk, 3/4 cup plus 2 tablespoons sugar, and more.
Yes, Pumpkin Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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