Pumpkin Crunch Parfaits Food

PUMPKIN CRUNCH PARFAITS

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

CRUNCY PUMPKIN PARFAIT

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.

PUMPKIN MOUSSE PARFAITS

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 PUDDING PARFAITS

Steps:

• Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
• Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
• Allow to set up in the refrigerator for at least 5 minutes (longer is better).
• 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.
• Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
• Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
• Enjoy immediately while graham crackers are still crunchy.

PUMPKIN CRUNCH PARFAITS

Steps:

• In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
• Stir in the whipped topping, pumpkin and pumpkin pie spice; mix well. Fold in pecans.
• Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs.
• Repeat layers. Top with additional whipped topping. Yield: 6 servings.