Description
This Pumpkin Crunch Parfait is a delightful no-bake dessert featuring creamy pumpkin filling layered with crunchy granola. Combining the warm flavors of pumpkin pie spice and brown sugar with a light whipped topping, it makes a perfect autumn treat that’s easy to prepare and visually appealing served in clear glasses.
Ingredients
Scale
Pumpkin Filling
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup whipped topping (store-bought or homemade)
Crunchy Layer
- 1 cup granola (your choice)
Instructions
- Mix Cream Cheese and Pumpkin: In a mixing bowl, combine the softened cream cheese with the canned pumpkin puree. Stir until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Brown Sugar and Pumpkin Pie Spice: Mix in the brown sugar along with the pumpkin pie spice and vanilla extract. This will infuse your filling with sweet and warmly spiced flavors.
- Fold in Whipped Topping: Gently fold the whipped topping into the pumpkin mixture until it becomes light, airy, and fluffy. Be careful not to overmix to maintain the parfait’s creamy texture.
- Layer Parfait: In clear glasses or jars, start by spooning a layer of the creamy pumpkin mixture, followed by a layer of granola. Repeat these layers until the glass is filled, finishing with a granola topping for crunch.
- Chill Before Serving: Place the assembled parfaits in the refrigerator and chill for at least one hour. This allows the flavors to meld and the parfait to set, making it refreshing and ready to serve.
Notes
- You can substitute granola with crushed ginger snaps or graham crackers for a different texture.
- For a lighter version, use low-fat cream cheese and a low-fat whipped topping.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- To enhance the pumpkin flavor, add a tablespoon of maple syrup instead of some of the brown sugar.
- This parfait can be prepared a day ahead and stored covered in the refrigerator.
