Pumpkin Pie Parfait

READY IN: 1hr 20mins
Recipe by sheepdoc

Adapted from several I found on the Internet. Recipe called for butterscotch pudding, which I used, but you could taste the butterscotch too much so I think vanilla would be better. Cooking time is cooling time.

Top Review by Mia in Germany

This was an unusual, delicious dessert! I used gluten free ginger snaps, homemade pumpkin puree (no canned pumpkin available here) and almond milk to be cow's milk free. For the cool whip, which doesn't exist in Germany, I used rice whip (kind of whipped cream on rice base). But I think the flavour must have come out like intended despite all these changes, and we really loved it. Thanks for sharing!<br/>Made for PAC Spring 2013

Ingredients Nutrition

Directions

  1. Crush cookies to make 1 cup crumbs.
  2. Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
  3. Add baking soda and stir until foamy. Stir in crumbs.
  4. Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
  5. Mix pumpkin, spices, and milk until smooth.
  6. Add pudding mix and mix well.
  7. Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
  8. Refrigerate at least one hour. Top with a whole cookie.

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