Pumpkin Parfaits

Pumpkin parfaits with creamy pumpkin filling, a gingersnap crumble layer, and whipped cream for a clear-glass layered look. Quick no-bake prep with a short chill so the layers slice clean and stay distinct.

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Prep Time 20

chilling 30

Total Time 50

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For pumpkin cream

8 oz cream cheese softened
1 pumpkin puree
0.75 cup powdered sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla
8 oz whipped topping thawed

For gingersnap crumble

2 cup gingersnap cookies crushed
2 tbsp melted butter
0.5 tsp cinnamon

Topping

1 whipped cream for topping
1 cinnamon for dusting

Equipment

1 stand mixer

Method

Make pumpkin cream

Beat the cream cheese smooth, then add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla and mix until smooth. Scrape the bowl so no lumps remain.
Fold in the whipped topping until evenly combined. Refrigerate for 20 minutes.

Make gingersnap crumble

Toss the crushed gingersnap cookies with melted butter and cinnamon until the crumbs look evenly coated. Set aside at room temperature while you finish layering.

Assemble the parfaits

Layer in tall glasses: start with gingersnap crumble, then pumpkin cream, then whipped cream. Repeat with gingersnap crumble, pumpkin cream, and whipped cream on top.
Dust the top with cinnamon. Refrigerate 30 minutes before serving for clean, distinct layers.
For extra drama, serve in mason jars for a rustic look. Keep chilled until ready to eat.

Notes

Pro tip: chill the pumpkin cream before assembling so it pipes/settles into crisp layers instead of mixing into the crumble. Refrigerate assembled parfaits up to 3 days; they do not freeze well because the whipped components can separate. For a lighter option, swap whipped topping and whipped cream for stabilized whipped coconut cream.