Pumpkin Pie Parfait

"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."
 
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photo by Jadelabyrinth photo by Jadelabyrinth
photo by Jadelabyrinth
Ready In:
1hr 20mins
Ingredients:
13
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. We both liked this very much. It was relatively easy, I messed up the order of a couple steps and it still turned out fine. The pudding mixture was pumpkiny goodness. I agree that butterscotch pudding would have been too overpowering in flavor, because the vanilla was perfect. Beside of my mess up, I followed the recipe as stated and got 5 eight ounce dishes. I didn't have any parfait glasses. I made this for PAC Fall 2012, thank you!!
     
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RECIPE SUBMITTED BY

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