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–+ servings
pumpkin parfaits with gingersnap crust are a perfect fall dessert.
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Pumpkin gingersnap parfait

A rich and creamy pumpkin pudding layered with spiced gingersnap cookies and fresh whipped cream makes for holiday dessert perfection.
Course Dessert
Cuisine American
Keyword chirstmas dessert, fall dessert, gingersnap crust, pumpkin dessert, pumpkin parfait, pumpkn pudding
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 parfaits
Calories 636kcal
Author Katie Beck

Equipment

  • stand mixer or hand mixer for the whipping cream

Ingredients

For the pudding

  • 2 tablespoon cornstarch
  • 6 tablespoon sugar
  • 1 ¾ cup milk
  • 1 egg
  • ¾ cup pumpkin puree use canned pumpkin
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon alt
  • ⅛ teaspoon cloves
  • ¼ teaspoon nutmeg I use fresh and grate it myself, maybe eight grates

For the whipped cream

  • 1 ½ cup heavy cream
  • 2 teaspoon powdered sugar
  • 24 Gingersnap cookies

Instructions

For the pudding

  • Whisk together egg and milk in a bowl. Whisk together sugar and cornstarch in a saucepan. Place the saucepan over medium heat and slowly pour in the egg and milk into the pan while whisking THE ENTIRE TIME (unless you like scrambled eggs in your pudding). Bring this to a simmer, and cook for 1 minute, whisking constantly.
  • Add pumpkin and all the spices, salt and vanilla and whisk until totally incorporated.
  • Return pan to low heat and cook, while whisking for another maybe three minutes.
  • Pull off the heat and pour into a bowl and cover with plastic wrap (this will prevent pudding skin which, trust me, if you don't know what I am tlaking about, consider yourself lucky, cause you don't wanna see it). Put in fridge a few hours at least, until really cold.
  • Make your whipped cream in the meantime. I feel like I don't really need to tell you how to whip cream, but in case...
  • put your cold heavy cream in a metal bowl or your stand mixer bowl along with your desired amount of powdered sugar and whip with whisk attachment on stand mixer, or an actual whisk or a hand mixer until stiff peaks form.

To assemble the parfaits

  • Take some of your gingersnaps (I use three at a time) and break up and place in the bottom of each serving glass or bowl. Top the gingersnaps with the pudding and the pudding with some whipped cream. Repeat in this order one more time for each dish. Sprink some gingersnaps on top to be fancy.

Notes

These are best when eaten maybe two hours after assembling them. This will give the gingersnaps some time to soften up.

Nutrition

Calories: 636kcal | Carbohydrates: 56g | Fat: 43g