Pumpkin Pie Parfait Recipe

Name: Pumpkin Pie Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 ginger snaps; 3 tablespoons butter; 3 tablespoons brown sugar; 1 teaspoon baking soda; 3/4 cup canned pumpkin; 1/2 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8 teaspoon ginger; 1/8 teaspoon allspice; 1/4 teaspoon salt; 1 1/4 cups milk; 1 (3 1/2 ounce) package vanilla instant pudding mix; 1 (8 ounce) package Cool Whip

Servings: persons

40 ginger snaps
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon baking soda
3/4 cup canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
1/4 teaspoon salt
1 1/4 cups milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (8 ounce) package Cool Whip

1
Crush cookies to make 1 cup crumbs.
2
Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
3
Add baking soda and stir until foamy. Stir in crumbs.
4
Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
5
Mix pumpkin, spices, and milk until smooth.
6
Add pudding mix and mix well.
7
Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
8
Refrigerate at least one hour. Top with a whole cookie.

1038

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 40 ginger snaps, 3 tablespoons butter, 3 tablespoons brown sugar, 1 teaspoon baking soda, and more.

Yes, Pumpkin Pie 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.

Pumpkin Pie Parfait

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