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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a nice, Lighter alternative to pumpkin pie. It also has a really nice presentation. Just be sure to use canned pumpkin, not pumpkin pie mix. I have not doubled the recipe so I'm not sure how this would turn out, but I'd be interested to know how it does if someone did! Enjoy Ingredients:
1 (7 ounce) jar marshmallow creme |
1 (8 ounce) package cream cheese, softened at room temp |
2 tablespoons orange juice concentrate, thawed |
1 (16 ounce) can pumpkin |
1/4 cup maple syrup |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon nutmeg |
1/4 cup crumbled gingersnap cookie |
1/4 cup toasted pecans, chopped |
Directions:
1. In a bowl, with an electric mixer at medium speed, beat marshallow creme, cream cheese and 1 tablespoons of Orange Juice Concent. Until smooth.
2. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg and remaining 1 tablespoons of orange juice concent. Fold in 1/4 Cup of cream cheese mixture and stir until no white streaks remain.
3. Spoon about 3 tablespoons of the marshamallow and cream cheese mixture into bottom of 4 parfait glasses, followed by 3 tablespoons of the pumpkin mixture and repeat layers, ending with the pumpkin layer on top.
4. Chill until cold, at least 2 hours.
5. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.
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