Pumpkin Pie Parfait
User Reviews
5.0
9 reviews
Excellent
Pumpkin Pie Parfait
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This Parfait is nothing short of delicious! Pumpkin pie filling mixed with a crumble and topped with whipped cream!
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Ingredients
Crumble:
- 30 golden Oreos crumbled
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg
Pumpkin Filling:
- 15 ounces pumpkin puree 1 can
- ¾ cup milk cold
- 1 cup heavy whipping cream cold
- 2 boxes Jell-O vanilla instant pudding 3.4 ounces each
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Topping:
- 1 cup Whipped Cream
Instructions
- In a small bowl, mix together all the crumble ingredients, set aside.
- In a medium mixing bowl, using a hand held electric mixer, combine all the pumpkin filling ingredients. Blend until smooth.
- Spoon pumpkin filling into 1 gallon ziplock bag. Cut the corner off the bag.
- Assemble~Sprinkle 2-3 Tablespoons of cookie crumble in the bottom of individual parfait glasses, pipe about ¼ cup layer of pumpkin filling over cookie crumbs. Repeat with one more layer until glasses are full. Refrigerate 1-2 hours.
- Garnish with a dollop of whipped cream and serve.
Nutrition Information
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Serving
6g
Calories
595
(30%)
Carbohydrates
83g
(28%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Cholesterol
57mg
(19%)
Sodium
445mg
(19%)
Potassium
277mg
(8%)
Fiber
4g
(16%)
Sugar
53g
(106%)
Vitamin A
11656IU
(233%)
Vitamin C
3mg
(3%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 595 | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 445mg | 19% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 53g | 106% |
| Vitamin A | 11656IU | 233% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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