PUMPKIN-GINGERSNAP PUDDING PARFAIT
Layer a homemade pumpkin pudding with crushed gingersnaps for a perfect holiday dessert.
Provided by Food Network Kitchen
Time 2h30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
- Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
PUMPKIN CRUNCH PARFAITS
Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN PUDDING PARFAITS
These parfaits are almost as delicious as pumpkin pie, and wayyyy easier on the waistline. I think this may have a spot on our Thanksgiving table this year!
Provided by MariaMiller
Categories Dessert
Time 15m
Yield 4 parfaits, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
- Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
- Allow to set up in the refrigerator for at least 5 minutes (longer is better).
- In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
- Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
- Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
- Enjoy immediately while graham crackers are still crunchy.
PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
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PUMPKIN PARFAITS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (2)Category DessertCuisine FrenchTotal Time 2 hrs 15 mins
- In medium bowl, stir milk and pudding mix with whisk 2 minutes. Stir in pumpkin and pumpkin pie spice. Refrigerate until ready to assemble parfaits.
- In another medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until blended and smooth. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture.
- In each of 6 parfait glasses, spoon 1/4 cup pumpkin pudding; top each with 6 tablespoons cream cheese mousse mixture. Repeat layers. Refrigerate 2 hours or until serving time. Just before serving, top each parfait with a cookie.
PUMPKIN PUDDING PARFAITS - REDBOOK
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Cuisine American, FrenchTotal Time 45 minsServings 6Calories 292 per serving
- Cook over medium heat, stirring frequently, 10 minutes or until the puree thickens slightly and becomes smoother.
PUMPKIN PUDDING PARFAITS - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 14Category DessertsCuisine AmericanTotal Time 30 mins
- Before you turn on the burner, first whisk the sugar, cornstarch, and salt together in a medium saucepan. In a separate bowl whisk the milk, spices and pumpkin puree.
- Slowly add the milk mixture, a few tablespoons at a time, to the sugar and cornstarch. This will ensure there are no lumps. Once you’ve added the milk add the egg yolks and whisk until combined.
- Turn the burner on to medium heat and cook the milk and sugar mixture until it thickens and a few large bubbles barely break the surface. Remove the pot from the heat and carefully pour the pudding through a fine-mesh sieve into a medium-sized bowl. Add the vanilla and stir. Cover the bowl with plastic wrap making sure the plastic wrap is touching the surface of the pudding so a skin doesn’t develop. Let the pudding chill in the refrigerator for at least an hour.
- In a container with tall sides (a 2-cup measuring cup works well) blend the cream using an immersion blender until soft peaks form. Add the sugar and continue blending until the whipped cream stiffens.
PUMPKIN PUDDING PARFAITS - LIL' LUNA
From lilluna.com
5/5 (4)Total Time 15 minsCategory DessertCalories 479 per serving
- Begin by crushing your Gingersnaps. For a very fine mixture, place cookies in your food processor.
- Scoop a few tablespoons into the bottom of several cups (depends on size of cups you use, but divvy accordingly)
- In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and scoop over cookie crumbs.
- In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer.
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