Pumpkin Parfaits

These layered desserts are a terrific alternative to pumpkin pie. Cream cheese, marshmallow creme, and canned pumpkin make for a light and smooth texture to contrast with the pecan and crushed gingersnap topping.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 542 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 ½ teaspoons ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• ¼ cup maple syrup
• 1 (14 ounce) can pumpkin puree
• ¼ cup chopped toasted pecans
• 1 tablespoon orange juice concentrate, thawed
• ¼ cup crushed gingersnaps

Recipe Instructions

Step 1

Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.

Step 2

Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.