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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Betty Ray created this creamy parfait as a light alternative to pumpkin pie. Ingredients:
1 jar (7 oz.) marshmallow creme |
1 package (8 oz.) neufchâtel (light cream) cheese, at room temperature |
2 tablespoons thawed frozen orange juice concentrate |
1 cup canned pumpkin |
1/4 cup maple syrup |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 cup chopped toasted pecans |
1/4 cup crumbled gingersnap cookies |
Directions:
1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchâtel, and 1 tablespoon orange juice concentrate until smooth.
2. 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.
3. 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.
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