Pumpkin Parfaits

Name: Pumpkin Parfaits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin; 59 milliliters crumbled gingersnap cookies; 2 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 59 milliliters maple syrup; 198 grams jar marshmallow creme; 227 grams package Neufchâtel (light cream) cheese, at room temperature; 2 Tbsps thawed frozen orange juice concentrate; 59 milliliters chopped toasted pecans

One portion of this dish contains about 7g of protein, 18g of fat, and a total of 458 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pumpkin, pecans, neufchâtel cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchtel, and 1 tablespoon orange juice concentrate until smooth.

Ingredients you will need

Orange Juice Concentrate

Marshmallow Cream

Equipment you will use

Hand Mixer

Bowl

In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.

Ingredients you will need

Orange Juice Concentrate

Cream Cheese

Maple Syrup

Cinnamon

Pumpkin

Nutmeg

Equipment you will use

Bowl

Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.

Ingredients you will need

Gingersnap Crumbs