Pumpkin Crunch Parfaits

4 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Lorraine Darocha, Berkshire, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 25, 2023

Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.—Lorraine J. Darocha, Berkshire, Massachusetts

TEST KITCHEN APPROVED

Pumpkin Crunch Parfaits

4 Reviews Add your review
Yield:6 servings
Prep:20 min
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Ingredients

  • 3/4 cup 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping
  • 1 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup chopped pecans
  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • Optional: Additional whipped topping and chopped pecans
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Directions

  1. 1
    In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in chopped pecans.
  2. 2
    Spoon half the mixture into 6 parfait glasses; top with half the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

Nutrition Facts

1 parfait (calculated without additional whipped topping): 447 calories, 23g fat (7g saturated fat), 4mg cholesterol, 486mg sodium, 55g carbohydrate (31g sugars, 3g fiber), 5g protein.
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