Description
Indulge in the delicious flavors of fall with these Pumpkin Crunch Parfaits. Layers of creamy pumpkin pudding, whipped topping, crunchy granola or gingersnap cookies, and toasted pecans create a delightful dessert that’s perfect for any autumn gathering.
Ingredients
Scale
Pumpkin Pudding:
- 1 (15 oz) can pumpkin purée
- 1 (3.4 oz) package instant vanilla pudding mix
- 1½ cups cold milk
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1½ cups whipped topping (plus more for layering)
Layers:
- 1½ cups granola or crushed gingersnap cookies
- ½ cup chopped pecans, toasted
- caramel sauce for drizzling (optional)
Instructions
- Pumpkin Pudding: In a large bowl, whisk together pumpkin purée, pudding mix, milk, pumpkin pie spice, and vanilla extract until smooth and thickened, about 2 minutes. Gently fold in the whipped topping.
- Assembly: Layer granola or cookies, pumpkin mixture, whipped topping in serving glasses. Repeat layers, finishing with pecans and caramel sauce. Chill for at least 30 minutes before serving.
Notes
- Use Greek yogurt instead of whipped topping for a lighter option.
- Parfaits can be made up to one day in advance and stored covered in the fridge.
Nutrition
- Serving Size: 1 parfait
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
