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


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)


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.

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:

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