Pumpkin Parfait with Pecan Crunch is a silky smooth, spiced pumpkin pudding, layered with maple-sweetened, fresh whipped cream and crunchy pecan and oat crumble. Serve in your favorite little mason jars, wine glasses, dessert cups, or champagne flutes for a truly exceptional pumpkin treat.
Pumpkin Parfait > Classic Pumpkin Pie
- At some point, most of us have had a not-so-great experience with pumpkin pie. It took years for me to realize that a well-made pumpkin pie is heaven in a crust. So, pumpkin pie has become a sadly controversial dessert choice. Revive pumpkin desserts with this drool-worthy treat!
- Dress it up in a champagne flute, wine class, or pedestaled dessert cup. Dress it down for the kiddos or a laid-back snack in a mason jars, clear plastic cups, or disposable dessert cups.
Pumpkin Parfaits on Busy Days
Of course, the entire made-from-scratch parfait is the most yummy choice of all. However, life is busy. I get it. And you can still get a noteworthy pumpkin parfait with the following time-saving swaps.
- Sub pumpkin pie spice for the list of spices recommended to save time measuring (and possibly decrease your grocery list).
- Sub your favorite granola or toasted pecans for the Pecan Crunch.
- Sub ready-made whipped cream for the fresh, maple-sweetened whipped cream. You can even buy flavored whipped cream these days – pumpkin spice, eggnog, chocolate…. the possibilities are endless. And the kids will love squirting from the can! I reach for fresh first, but life happens…
Don’t Forget
Just a couple of things to remember for the yummiest experience:
- Make the pumpkin pudding a few hours or a day ahead so it will be fully chilled before layering. Layering whipped cream and warm pumpkin pudding, while delicious, will become a melted whipped creamy mess.
- Make the whipped cream shortly before serving as it can begin to deflate within a few hours.
- Assemble the parfaits shortly before eating to prevent softening of the Pecan Crunch. The kiddos will probably want to make their own at dessert-time anyhow.
More Pumpkin Please
If you relish all of the pumpkin possibilities every fall, check out Pumpkin-Gingersnap Icebox Cake. The whipped pumpkin batter and softened gingersnap cookies come together to create mousse-like autumn cake that will knock your cozy wool socks off!
Pumpkin Parfait with Pecan Crunch
Pumpkin Parfait with Pecan Crunch is a silky smooth, spiced pumpkin pudding, layered with maple-sweetened, fresh whipped cream and crunchy pecan and oat crumble.
Ingredients
Pumpkin Pudding
- 2 tablespoons cornstarch
- ¾ cups brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 4 egg yolks
- 1 15 ounce can of pumpkin (not pumpkin pie filling)
- 1 cup whole milk
- ½ cup cream
- ¼ cup maple syrup
Pecan Crunch
- ⅓ cup roughly chopped pecans
- ⅓ cup rolled oats
- 1 tablespoon maple syrup
- 1 tablespoon butter, melted
- ¼ teaspoon vanilla
- ⅛ teaspoon salt
Maple-Sweetened Whipped Cream
- ⅓ cup whipping cream
- 2 teaspoons maple syrup
Instructions
- Right before serving, fill six pint-sized mason jars, wine glasses, or dessert cups of your choice with two layers of each recipe component: Pumpkin Pudding, Pecan Crunch, and Maple-Sweetened Whipped Cream, finishing with a dollop of whipped cream. Dust tops with cinnamon or pumpkin pie spice if desired.
Pumpkin Pudding
- In a medium saucepan, whisk together sugar, salt, spices, and cornstarch until fully combined with no lumps.
- Stir in egg yolks until fully incorporated. Then stir in pumpkin completely.
- Place pan over medium low heat and stir in milk and cream until smooth. Continue stirring constantly as the mixture heats. Once the mixture begins to bubble and has thickened, remove from heat and stir in maple syrup.
- Continue to stir every 5 to 10 minutes as it cools to prevent a film from developing on top. If you are unable to stir regularly as it cools, cover with plastic wrap pressed onto the surface. Refrigerate once cooled.
Pecan Crunch
- In a small bowl, combine pecans and oats. Stir in other ingredients until moistened.
- Spread the mixture over a parchment sheet on a jelly roll pan or cookie sheet. Bake at 350℉ for 18 minutes or until toasted. The mixture will continue to dry and become crunchy after it's removed from the oven, so allow it to cool on the baking pan sheet. Store in an airtight container once completely cooled.
Maple-Sweetened Whipped Cream
- In a bowl or cup with high sides (to prevent spray), use a hand-mixer to whip until soft peaks form.
