“This is a nice, Lighter alternative to pumpkin pie. It also has a really nice presentation. Just be sure to use canned pumpkin, not pumpkin pie mix. I have not doubled the recipe so I'm not sure how this would turn out, but I'd be interested to know how it does if someone did! Enjoy”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, with an electric mixer at medium speed, beat marshallow creme, cream cheese and 1 tablespoons of Orange Juice Concent. Until smooth.
  2. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg and remaining 1 tablespoons of orange juice concent. Fold in 1/4 Cup of cream cheese mixture and stir until no white streaks remain.
  3. Spoon about 3 tablespoons of the marshamallow and cream cheese mixture into bottom of 4 parfait glasses, followed by 3 tablespoons of the pumpkin mixture and repeat layers, ending with the pumpkin layer on top.
  4. Chill until cold, at least 2 hours.
  5. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.

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