click map Twitter Instagram Pinterest Facebook

Sweet Cream Pumpkin Parfait

affiliate

Back in July I shared a recipe for a Black Raspberry Fool made with sweet berries and cream, at the time I though “I should make this with pumpkin”. Which is actually a pretty common theme in my head. This is a spin-off of that recipe. It replaces yogurt with cream cheese and raspberry with pumpkin for a slightly heavier creamy dessert.


Sweet Cream Pumpkin Parfait with Crumbled Gingersnaps

This reminds me of a cake-less pumpkin roll. It’s smooth, creamy, pumpkiny and a little sweet and bite of warm spice. Feel free to adjust the sugar or spice to your preferences, this recipe yields a more spicy than sweet dessert.

Sweet Cream Pumpkin Parfait with Crumbled Gingersnaps

Sweet Cream Pumpkin Parfait
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 10
 
Autumn twist on a fruit fool with pumpkin, spice and everything nice.
Ingredients
  • 8 oz brick or creme cheese, room temperature
  • 1 can pumpkin (NOT pie filling!)
  • 4 T sugar, divided
  • 1 t cinnamon
  • ½ t ginger
  • ¼ t ground cloves
  • ¼ t nutmeg
  • ¼ t allspice
  • 1 qt heavy cream
  • 1.5 t vanilla
Instructions
  1. Whip pumpkin, 2 T sugar, cream cheese and ground spices together until combined, carefully transfer it into another bowl and clean the mixer bowl.
  2. Whip the cream, vanilla and remaining sugar to the bowl until stiff peaks form
  3. Alternate layering whipped cream and pumpkin mixture in serving dish
  4. Optional: Add crushed gingersnaps between layers
  5. Serve cold immediately or hold in the refrigerator, it's best within 12 hours. If waiting do not add gingersnaps, they will get soggy.

 

Comments

  1. We don’t have canned pumpkin here. Do you know if fresh works well and the quantity? I’m always on the lookout for good pumkin recipes 🙂

    • You should be fine as long as it isn’t too watery. It should be thick and hold its shape; if you stick your finger in it there should be a hole when you pull it out. The can I used was 15 oz, according to the maker it’s 1 3/4 cups. It’s a pretty flexible recipe so as long as it’s a similar amount shouldn’t make too much of a difference