Ingredients
Scale
- 2 cups pureed pumpkin
- 1 cup heavy whipping cream
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin spice blend
- 1 package (14 ounces) crushed gingersnap cookies
- 1 cup instant vanilla pudding mix
- 2 cups whole milk
- 1/2 cup chopped walnuts (optional)
- Whipped topping for garnish
Instructions
- In a spacious bowl, blend the pumpkin puree with confectioners’ sugar, vanilla extract, and pumpkin spice until the mixture is creamy and uniform.
- In a separate bowl, beat the heavy whipping cream until it reaches soft peaks, then carefully fold it into the pumpkin mixture until just combined.
- Prepare the instant vanilla pudding by whisking it with the whole milk as per the package directions, allowing it to thicken for about 5 minutes.
- In a large glass serving dish, start by layering half of the crushed gingersnap cookies at the bottom.
- Spoon half of the pumpkin cream mixture over the cookies, then layer half of the vanilla pudding on top.
- Repeat the layering process with the remaining crushed cookies, pumpkin cream, and pudding.
- Optionally, sprinkle chopped walnuts on the top layer for an extra crunch.
- Cover the parfait with plastic wrap and let it chill in the refrigerator for a minimum of 2 hours to enhance the flavors.
- Just before serving, add a generous dollop of whipped topping and additional walnuts if desired.
Notes
- For a lighter twist, consider using a light whipped topping instead of heavy cream.
- Opt for sugar-free pudding mix for a healthier option.
- Crushed graham crackers can be used instead of gingersnap cookies for a unique taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg