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Pumpkin Parfait Recipe

Easy pumpkin parfait recipe that goes together in just a few minutes and is delish. Serve it in mason jars for a cute and easy presentation!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 jars

Ingredients

  • 30 Nabisco Ginger Snaps
  • 1/4 cup Sugar
  • 6 Tablespoons butter melted
  • 1 tub Philadelphia Cheesecake filling ready to eat
  • 1/2 15 oz. can pumpkin puree
  • 1/2 teaspoon nutmeg
  • 1/2 - 1 teaspoon Cinnamon

Instructions

  • Crush ginger snaps in a food processor until fine.
  • Add sugar and melted butter. Stir until well mixed.
  • Set aside.
  • Combine Cheesecake filling, pumpkin, cinnamon and nutmeg.
  • Mix until fluffy.
  • Put 2 heaping tablespoons of ginger snap mixture in parfait dishes or mason jars.
  • Pat down firmly with a spoon.
  • Spoon cheesecake mixture over ginger snap crust.
  • Refrigerate at least two hours. Overnight is best.
  • Garnish with whipped cream and Pepperidge Farm "gingerman" cookies if desired.

Notes

I used six 8 oz. wide-mouth ball jars.
I used a 2 inch scoop to fill the jars. Each jar took two scoops of filling.
If you used a little less filling, you could easily fill 8 jars.