Have I got a dessert for you! This Pumpkin Parfait recipe is a combination of ginger snap goodness and pumpkin cheesecake. It’s the perfect make-ahead dish too. It actually tasted better the second day. I made individual servings in 8 oz. wide mouth ball jars but you could easily do this in a larger dish and serve pieces. Another idea is to make smaller individual servings in 4 oz. ball jars.
I used the crust recipe from my Strawberry Cheesecake Parfaits but substituted the ginger snaps for the graham crackers. I wasn’t sure if it would hold together but it worked great. I took a shortcut by using the cheesecake filling but honestly, you can’t tell. By adding the pumpkin and spices it really tastes fresh and has a great texture…sort of smooth.
I used Pepperidge Farms “gingerman” cookies for a garnish. I think you could use these as your crust but there aren’t enough in one package. It would take two packages but then you could skip the box of ginger snaps all together. The ginger snaps are amazing dunked in milk though so keep that in mind!
I’ll be back Sunday with some fall porch decorating ideas. I, like many of you, love this time of year. I can start wearing my cardigans again and the yard work eases up until the leaves begin to fall. I made my first pot of soup of the season and some zucchini bread. I hope you all have a lovely weekend and that Autumn has arrived where you are. See you soon!
Just click the images below to visit my favorite Fall categories and get inspired!