Description
These Pumpkin Crunch Parfaits are a delightful fall dessert that layers creamy pumpkin pudding with crunchy granola or gingersnap cookies, topped with whipped cream and a drizzle of caramel sauce. Easy to make and no baking required!
Ingredients
Scale
Pumpkin Pudding:
- 1 (15 oz) can pumpkin purée
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Assembly:
- 1 (8 oz) container whipped topping (thawed)
- 1 cup granola or crushed gingersnap cookies
- ¼ cup chopped pecans (toasted)
- whipped cream for topping (optional)
- caramel sauce for drizzling (optional)
Instructions
- Prepare Pumpkin Pudding: In a large bowl, whisk together vanilla pudding mix and cold milk until thickened. Stir in pumpkin purée, pumpkin pie spice, cinnamon, and vanilla extract.
- Assemble Parfaits: Fold in half of the whipped topping. Layer pumpkin mixture, granola or cookies, and pecans in glasses. Repeat layers, finishing with whipped topping. Top with pecans, caramel sauce, and whipped cream. Chill before serving.
Notes
- For a lighter version, use low-fat milk and light whipped topping.
- Make ahead but add top granola/cookies just before serving for crunch.
- Try graham crackers or vanilla wafers for different textures.
Nutrition
- Serving Size: 1 parfait
- Calories: 280
- Sugar: 16g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
