These pumpkin parfaits are the perfect fall or holiday dessert, with layers of sweet gingersnap crumbs, creamy pumpkin spice filling, and homemade whipped cream. YUM!
These pumpkin parfaits are so sweet, creamy, and full of classic fall flavor that they’ll become one of your new favorite holiday recipes.
Like my pumpkin spice cookie bites and pumpkin pecan cake, these parfaits are sweet, tangy, and chock full of pumpkin flavor. They’re also ready for chilling in just minutes!
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Why You’ll Love This Recipe
- Quick and Easy: This is a no-bake recipe that takes just a little mixing, layering, and chilling.
- Rich and Creamy: The combination of cream cheese pumpkin filling and homemade whipped cream creates a super-rich and creamy texture.
- Classic Flavor: The sweet cinnamon flavor of the gingersnap crumbs, combined with the pumpkin filling, makes this dessert explode with fall flavor.
Key Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the end of the post.
- Gingersnap Cookies: Gingersnap cookies and a little butter create the crunchy layers for this parfait.
- Pumpkin Puree: Pumpkin puree gives the pumpkin filling tons of fall flavor.
- Cream Cheese: Cream cheese adds a tanginess to the filling that pairs perfectly with the pumpkin.
- Cool Whip: Cool Whip adds more sweetness and rich texture to the pumpkin filling.
- Homemade Whipped Cream: Basic, homemade whipped cream creates layers of fluffy sweetness between the pumpkin and gingersnap layers.
Variations
- Sweet Potato Parfaits: Substitute sweet potato puree for pumpkin puree.
- Gingersnap Cookies: Graham crackers work well in place of gingersnaps. You can also use pretzels for a sweet and salty combo similar to this pumpkin pretzel dessert.
- Whipped Cream: You can use Cool Whip in place of homemade whipped cream if you prefer.
How to Make Pumpkin Parfaits
- Beat the cream cheese until smooth. Then, beat in the pumpkin, cinnamon, and spices.
- Beat in the powdered sugar, followed by the Cool Whip and optional food coloring. Chill while preparing the rest of the parfait.
- Combine the gingersnap layer ingredients and set aside, or add the first layer to the parfait glasses.
- Beat the whipped cream ingredients until stiff peaks form.
- Press down a bit of the gingersnap mixture into the bottom of your glasses. Then, layer with pumpkin filling, more gingersnap crumbs, and whipped cream.
- Repeat, ending with whipped cream, sprinkle more gingersnap crumbs on top, and enjoy!
Expert Tips
- Use full-fat cream cheese for this recipe for the richest, creamiest texture. Reduced-fat cream cheese makes a thinner filling.
- Bring your cream cheese to room temperature for easiest whipping.
- Stop beating your whipped cream as soon as stiff peaks form. Overbeating it will collapse it.
- You can serve these parfaits immediately, but I recommend chilling them for an hour or two first.
Pumpkin Parfaits FAQs
It only takes about 30 minutes from start to finish to make these simple pumpkin parfaits. They’re entirely no bake, and the process is incredibly simple.
The pumpkin filling for these parfaits is made first and then chilled while the remaining ingredients are prepared, so you can serve them immediately. However, their flavor is better when chilled for an hour or two.
These parfaits will last for up to three days in the refrigerator when covered tightly. Be aware, however, that the longer they are stored, the softer the cooking layers will become.
More Delicious Pumpkin Recipes
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Pumpkin Parfaits
Ingredients
Pumpkin Filling
- 12 ounces cream cheese
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup powdered sugar
- 8 ounce container cool whip
- 1 drop pumpkin orange gel food coloring, if desired.
Homemade Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
Instructions
Pumpkin Filling
- In a medium bowl, beat cream cheese for 2-3 minutes until smooth.
- Add the pumpkin puree, cinnamon, pumpkin pie spice, and nutmeg. Beat until combined.
- Add powdered sugar and beat until smooth then add the cool whip and one drop of orange food coloring until incorporated. Place in the fridge while preparing the other ingredients.
Gingersnap Crumbs
- In a medium bowl, mix gingersnap crumbs, butter, and sugar together until combined. Set aside.
Homemade Whipped Cream
- In a mixing bowl, using an electric hand mixer, beat heavy whipping cream, sugar, and vanilla until stiff peaks form.
Assembling the Parfaits
- Add a couple spoonfuls of gingersnap crumbs to the bottom of each parfait cup. Press down evenly.
- Next, spoon or pipe a layer of pumpkin filling into each cup followed by additional gingersnap crumbs, then spoon or pipe homemade whipped cream on top. Repeat layers with pumpkin filling, gingersnap crumbs, and homemade whipped cream. Lightly sprinkle more crumbs on top and enjoy.
Notes
- Use full-fat cream cheese for this recipe for the richest, creamiest texture. Reduced-fat cream cheese makes a thinner filling.
- Bring your cream cheese to room temperature for easiest whipping.
- Stop beating your whipped cream as soon as stiff peaks form. Overbeating it will collapse it.
- You can serve these parfaits immediately, but I recommend chilling them for an hour or two first.
Nutrition
My favorite dessert is Pumpkin Parfait! So good and easy to make!
These Pumpkin Parfaits are the best fall treat! My favorite dessert!
I love parfaits…these are such a fun alternative to pumpkin pie. So creamy and so delightful!
This pumpkin parfait recipe was so yummy! I’m looking forward to making again, it will make a great dessert for Thanksgiving!!
These parfaits are such a brilliant, lighter way to enjoy all the wonderful pumpkin spice flavors! They look absolutely gorgeous layered in those glasses. What a beautiful and simple dessert for the fall!
This was super tasty! It’s like a pumpkin cheesecake in a glass!
We really enjoyed these. The flavor is perfect for fall, and I was a big fan of how easy they were to make.
I love how easy this is to make while being so tasty and pretty!
These were so yummy! I made them last night for dessert, and I’ll definitely be serving them for the holidays, too.