Total Time
Prep 10 mins
Cook 5 mins

These parfaits are almost as delicious as pumpkin pie, and wayyyy easier on the waistline. I think this may have a spot on our Thanksgiving table this year!

Ingredients Nutrition


  1. Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
  2. Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
  3. Allow to set up in the refrigerator for at least 5 minutes (longer is better).
  4. In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
  5. Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
  6. Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
  7. Enjoy immediately while graham crackers are still crunchy.


Most Helpful

A nice change from pumpkin pie, and a lot less "heavy" after a huge Thanksgiving dinner. I used the cheesecake flavor pudding as suggested. Thanks for a keeper!

Outta Here November 25, 2012

I was worried about making this for our Thanksgiving Dinner at work b/c it was my first time making it, but it turned out really great. I did alter the recipe a little bit, though. I used sugar-free French Vanilla pudding instead of vanilla pudding and I added an 8 oz blocked of cream cheese and a cup of powdered sugar to the cool whip. I also omitted the pecans b/c I'm not a big fan. It was great, though, and I've already had a request for next year.

Natasha1534 November 22, 2012

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