Pumpkin Parfaits

Pumpkin Parfaits
Photo by James Carrier


  • ¼ cup crumbled gingersnap cookies
  • 1 ½ teaspoons ground cinnamon
  • 1 jar (7 oz.) marshmallow creme
  • ¼ cup chopped toasted pecans
  • 1 cup canned pumpkin
  • 2 tablespoons thawed frozen orange juice concentrate
  • ¼ cup maple syrup
  • + 2 more ingredients
    • 1 package (8 oz.) Neufchâtel (light cream) cheese, at room temperature
    • ½ teaspoon ground nutmeg

1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchâtel, and 1 tablespoon orange juice concentrate until smooth.2. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the crea...

View full recipe at My Recipes


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