Pumpkin Pie Parfait
Recipe type: Dessert
Cuisine: American
Serves: 6-8 servings
  • 2 cups heavy cream
  • 4 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 250g (8.8 oz) cream cheese, room temperature
  • 60g (2.2 oz) brown or dark muscovado sugar
  • 1 cup pumpkin puree (either canned or pureed from about 800g (28 oz) roasted pumpkin)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 200g (7 oz) gingernut/ginger snap biscuits, broken into pieces (I used gluten-free home-made gingernuts)*
  1. Pour cream, 4 tablespoons sugar, and vanilla into a bowl and beat until it reaches soft peak stage (don't over-mix!). Place in refrigerator until needed.
  2. In another large bowl, beat the softened cream cheese.
  3. Gradually add the brown sugar, and mix until smooth. Add pumpkin puree, cinnamon, nutmeg and ginger and beat until combined. (NB: At this point, if you have roasted your own pumpkin, I strongly suggest you pass the mixture through a sieve to ensure it's nice and smooth).
  4. Using a large spatula, gently fold in 1/3 portion of the whipped cream into the pumpkin mixture until just combined. (If making ahead, store this mixture in the fridge until needed).
To assemble:
  1. Add some broken biscuits into six to eight serving glasses. Dollop over some of the pumpkin mixture and then some of the whipped cream. Repeat once or twice depending on the size of the glass and how many you're serving. Garnish with extra biscuit crumbs, if desired.
*Home-made biscuits tend not to be as hard as commercial ones, so don't assemble the dessert too far ahead of eating, or the crumbs will be very soft
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/11/04/pumpkin-pie-parfait/