Wednesday, October 6, 2010

Pumpkin Spice Parfaits

Last night we had our ladies Bible Study kick-off and I needed to bring something for dessert.  I made up those Key Lime Parfaits this past weekend that were a HUGE hit! So I thought I would attempt a Fall-ish one with Pumpkin and Pumpkin Pie Spice.  I just kinda made it up as I went, and this delicious treat was the Result:
 

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Pumpkin Spice Parfaits

Ingredients:

For the Pumpkin Spice Filling:
2 Blocks of Philadelphia Cream Cheese (16 oz total) - Softened
2 Cups Sweetened Condensed Milk (16 oz total)
Note: One 14oz can plus 1/4 cup = 16 oz
3/4 Cup Libbey's Canned Pumpkin Puree
2 tsps McCormick Pumpkin Pie Spice

For the Graham Cracker Pecan Crumble:
3/4 Cup Graham Cracker Crumbs
A Rounded 1/4 Cup Whole Pecans
1/3 Cup Sugar
3 TBS Salted Butter - Melted

For the Whipped Cream:
2 Cups of Heavy Whipping Cream
1/3 Cup Powdered Sugar (plus more to taste)

Directions:

For the Pumpkin Spice Filling:
Mix / Beat together all ingredients in a Stand Mixer using the whisk attachment. Pour into an airtight container, and allow to set in refrigerator for a few hours. Note: You may serve immediately, but it’s much better when chilled thoroughly.

For the Graham Cracker Pecan Crumble:
Heat oven to 350° F. Place whole pecans on a baking sheet and toast for about 8 - 10 minutes (until fragrant). Remove & allow to cool to touch. Place toasted pecans into a food processor & pulse until finely chopped. Pour Chopped Pecans into a bowl (or large measuring cup) and thoroughly mix together with remaining ingredients (Graham Cracker Crumbs, Sugar, and Melted Butter). Firmly press mixture into a PAM-sprayed pan (8" x 8" or whatever you have) using your fingers. Bake at 350° F for 12 - 15 minutes (until golden brown). Remove from oven and allow to cool. Crumble well using a spatula.

For the Whipped Cream:
Beat cream in Stand Mixer (w/ whisk attachment) until stiff peaks form. Add in powdered Sugar until desired sweetness is acquired.

To Assemble:
Layer the Pumpkin Spice Filling followed by the Graham Cracker Pecan Crumble and then the Whipped Cream. Repeat and top with additional Graham Cracker Pecan Crumble.

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Enjoy this little taste of Fall in a Cup :)
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5 Responses to “Pumpkin Spice Parfaits”

  1. 1

    katieshobbie — October 6, 2010 @ 1:23 pm

    they were so so good. even ryan (non-sweets person) scarfed it up when i handed it to him when i got home. i have to say though, that i'm a little annoyed it was the first pumpkin thing i've eaten this "fall" because now nothing is going to taste as good. :) xoxo

  2. 2

    notyet100 — October 7, 2010 @ 12:13 am

    looks yum..

  3. 3

    Morgan Lee — November 11, 2010 @ 3:44 pm

    Hi Kristina!! I'm so glad I got a chance to hang out with you at the festival. Sadly, I didn't get to try these parfaits at the tasting pavilion. I bet the pecan crumble would be a delicious topping for oatmeal!

  4. 4

    Krissy@DaintyChef — September 7, 2011 @ 5:01 pm

    Just found this recipe, I am going to make it soon! About how many servings did you get from this recipe? I am thinking about doing it in a trifle bowl so I need to know if I should double it. Thanks!

    • Kristina replied: — September 8th, 2011 @ 2:08 pm

      you can totally do this in a trifle dish (SO much easier)! You shouldn’t need to double it unless it’s a really big trifle dish… It makes the same amount at the Key lime parfait I do and I usually do that in a trifle dish: http://wp.me/p1dFEk-Jp

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