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 PARFAITS
These darling mini desserts will spice up any celebration, and they're ready to eat in just 20 minutes.
Provided by Inspired Taste
Categories Dessert
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
- In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
- Gently fold half of the whipped cream into pumpkin mixture.
- To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN PARFAIT SQUARES
This is a frozen dessert that Mom carefully copied off of a Libby's canned pumpkin label. I've posted a copy of the label! "If it says Libby's Libby's Libby's on the label label label, you will like it, like it, like it, on your table table table, If it says Libby's Libby's Libby's on the label label label!" -- repeat endlessly...
Provided by Marcia McCance
Categories Other Desserts
Number Of Ingredients 16
Steps:
- 1. Mix crust ingredients and press into 9" square pan
- 2. Combine filling ingredients in order listed -- fold into ice cream
- 3. Pour into prepared pan, cover, and freeze until firm. (At least 2 hours, maybe more, so prepare ahead of time.)
- 4. To serve, cut into squares and top with whipped cream and pecans
- 5. IDEA: Since this is not baked, it could be assembled in pretty individual glasses like a real parfait. It could be layered with anything you can think of from the whipped cream, to rice pudding, or a mixture of cream cheese and whipped cream. Then frozen. I would use the graham cracker mix as a topping or inner layer rather than on the bottom. These would freeze faster, too and be oh so very pretty on your table when served.
PUMPKIN SQUARES
These are good any time of year. They are excellent frosted with cream cheese icing.
Provided by GINGER P
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
- Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 17.4 g
PUMPKIN PARFAIT BY JO
Because I am not too fond of pumpkin pies, I use this instead for holidays.
Provided by Jo
Categories Fruits and Vegetables Vegetables Squash
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
- Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 49.3 g, Cholesterol 64.8 mg, Fat 20.3 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 11.9 g, Sodium 400.2 mg, Sugar 37.1 g
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Steps:
- Preheat oven to 350° F.
- Beat flour, oats, 1/2 cup brown sugar and butter in a small mixer until crumbly. Press onto bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
- Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl until smooth. Pour over crust. Bake for an additional 20 minutes.
- Combine remaining 1/2 cup brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream, if desired.
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