Pumpkin Pudding Parfaits
Elevate your dessert game with these creamy, spiced Pumpkin Pudding Parfaits—a perfect blend of autumn flavors and elegant presentation. This no-fuss recipe layers velvety homemade pumpkin pudding, infused with cinnamon, ginger, and nutmeg, with crunchy crushed gingersnap cookies and a cloud of freshly whipped cream. Each spoonful offers a delightful contrast of textures and seasonal warmth, making it an ideal treat for fall gatherings or Thanksgiving dinners. Ready in just 25 minutes of prep and cook time, these parfaits can be made ahead and customized with your favorite garnishes, like a sprinkle of cinnamon or extra cookie crumbles. Indulge in this effortlessly impressive dessert that combines rich pumpkin spice flavors with a visually stunning layered presentation. A must-try for pumpkin lovers!
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Recipe Information
Ingredients
- 1.5 cups Canned pumpkin puree
- 0.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Fine sea salt
- 2 cups Whole milk
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 cup Gingersnap cookies, crushed
Instructions
In a medium saucepan, whisk together the canned pumpkin puree, granulated sugar, cornstarch, ground cinnamon, ground ginger, nutmeg, and salt until well combined.
Slowly add the whole milk to the saucepan, whisking constantly to ensure no lumps form.
Place the saucepan over medium heat and stir continuously until the mixture begins to thicken and starts to bubble. This should take about 6–8 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Transfer the pumpkin pudding to a heatproof bowl and cover it with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
While the pudding chills, prepare the whipped cream by beating the heavy whipping cream and powdered sugar in a large bowl with an electric mixer until soft peaks form. Cover and refrigerate until ready to use.
To assemble the parfaits, start by spooning a layer of pumpkin pudding into the bottom of each serving glass. Add a layer of crushed gingersnap cookies, followed by a layer of whipped cream.
Repeat the layers until the glasses are full, ending with a dollop of whipped cream on top.
Garnish with additional crushed cookies or a sprinkle of cinnamon, if desired.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 291.8 g | 106% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 200.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 775 mg | 60% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
