Pumpkin Parfaits recipe
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- 1 (7 ounce) jar marshmallow creme 1 (8 ounce) package cream cheese, softened 1 tablespoon orange juice concentrate, thawed 1 (14 ounce) can pumpkin puree ¼ cup maple syrup 1 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 tablespoon orange juice concentrate, thawed ¼ cup chopped toasted pecans ¼ cup crushed gingersnaps
Nutrition Info
- 542 caloriescarbohydrate: 72.1 gcholesterol: 61.6 mgfat: 26.8 gfiber: 4.3 gprotein: 7 gsaturatedFat: 13.4 gservingSize: -sodium: 474 mgsugar: 44.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Parfaits
Directions
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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.
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.