Perfect Pumpkin Parfait Food
PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
PUMPKIN PARFAITS
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spoon 1/4 cup of pumpkin into 4 tall glasses. Top with 1/4 cup of ice cream or frozen yogurt. Repeat layers of pumpkin and ice cream. Top with whipped cream and candied nuts.
PUMPKIN PARFAIT BY JO
Because I am not too fond of pumpkin pies, I use this instead for holidays.
Provided by Jo
Categories Fruits and Vegetables Vegetables Squash
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
- Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 49.3 g, Cholesterol 64.8 mg, Fat 20.3 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 11.9 g, Sodium 400.2 mg, Sugar 37.1 g
MAPLE-PUMPKIN YOGURT PARFAIT
An easy-to-make pumpkin yogurt parfait that's perfect for a quick breakfast--or even a light dessert!
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
- Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
- Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.2 g, Cholesterol 22.5 mg, Fat 17.6 g, Fiber 4.9 g, Protein 11.2 g, SaturatedFat 6.4 g, Sodium 261 mg, Sugar 21.4 g
PERFECT PUMPKIN PARFAIT
A creamy, fall flavored pumpkin dessert. This easy recipe only uses 6 ingredients and will keep you full and satisfied.
Provided by Mason Jar Recipe
Categories Mason Jar Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a large bowl whisk pumpkin with cinnamon and cardamom.
- Layer yogurt then pumpkin and repeat this until jar is full.
- Mix together 2 tablespoons syrup with cranberry nut granola. Mix well and add topping to the jar.
- Place in fridge until ready to serve.
CRUNCY PUMPKIN PARFAIT
Pumpkin ParfaitChristopher Gallo 5 of 36 | View All Prev Next Breakfast 4: Crunchy Pumpkin Spice Parfait This breakfast is so tasty, it practically doubles as dessert. If you've got a sweet tooth, then you're in for a treat.
Provided by Heather A.
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put half of the pumpkin-yogurt mixture into a mug or glass, top with 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews. Pour on remaining yogurt mixture and top with another 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews.
- NUTRIENT TOTALS.
- Calories: 455.4.
- Protein: 20.7 g.
- Carbohydrate: 68 g.
- Dietary Fiber: 6.357 g.
- Total Sugars: 21.9 g.
- Total Fat: 13.7 g.
- Saturated Fat: 2.825 g.
- Cholesterol: 4.41 mg.
- Total Omega-3 FA: .027 g.
- Calcium: 552.2 mg.
- Iron: 3.727 mg.
- Sodium: 199.5 mg.
- Vitamin D: 0 mcg.
- Folate: 71.2 mcg.
- Folic Acid: 0 mcg.
Nutrition Facts : Calories 201.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 4.9, Sodium 387.1, Carbohydrate 34.6, Fiber 2.4, Sugar 29.6, Protein 15
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- In a large bowl, using a hand mixer, beat the pumpkin puree with the pumpkin pie spice, salt, 2 cups of the mascarpone and 1 1/2 cups of the confectioners’ sugar until thick.
- In another large bowl, beat the heavy cream with the remaining 2 cups of mascarpone and 1 cup of confectioners’ sugar until soft peaks form.
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