Cool and creamy pumpkin pudding parfaits. Everything you love about pumpkin pie in a parfait!
Pumpkin Pudding Parfaits
If there’s anything I think deserves a shake-up at Thanksgiving it’s dessert. Yes, pie is traditional, but if you want an excuse to skip the whole make-a-crust-from-scratch-instead-of-cheating-with-store-bought dilemma (a dilemma I know all too well) then consider these decadent, rich and oh-so-easy to make pumpkin pudding parfaits.
It’s like pumpkin pie except prettier without that pesky crust.
Seeing as November is here and Thanksgiving is exactly three weeks from the time of this post there’s no time like the present to start making a menu and what better to start with than dessert?
The Make-Ahead Game Plan
That’s right! These pumpkin pudding parfaits are a make-ahead dessert! Here’s what you do:
A day before serving, start by making the pudding. It’s as simple as whisking together some milk,canned pumpkin puree (not to be confused with canned pumpkin pie filling – double check!), and spices. Next combine it with sugar, cornstarch, and a little salt. All of it cooks on the stove top together until it’s thick, which takes all of 10 minutes or so.
The gingersnap crumbs can also be made ahead. Either pulse the cookies in a food processor or place them in a resealable bag and crush them with a meat mallet (< —- preferred method for stress relief).
Assemble the parfaits, cover with plastic wrap and chill until ready to serve.
No one will miss the pie after a bite of the creamy cool pumpkin pudding. It’s a light and creamy ending for Thanksgiving Day.
More Pumpkin Recipes!
And, because it’s the season of pumpkin, here are a couple more pumpkin ideas to get you through the month…
Before you turn on the burner, first whisk the sugar, cornstarch, and salt together in a medium saucepan. In a separate bowl whisk the milk, spices and pumpkin puree.
Slowly add the milk mixture, a few tablespoons at a time, to the sugar and cornstarch. This will ensure there are no lumps. Once you’ve added the milk add the egg yolks and whisk until combined.
Turn the burner on to medium heat and cook the milk and sugar mixture until it thickens and a few large bubbles barely break the surface. Remove the pot from the heat and carefully pour the pudding through a fine-mesh sieve into a medium sized bowl. Add the vanilla and stir. Cover the bowl with plastic wrap making sure the plastic wrap is touching the surface of the pudding so a skin doesn’t develop. Let the pudding chill in the refrigerator for at least an hour.
In container with tall sides (a 2-cup measuring cup works well) blend the cream using an immersion blender until soft peaks form. Add the sugar and continue blending until the whipped cream stiffens.
Combine the gingersnap crumbs with the melted butter
To assemble the parfaits: Spoon ¼ cup of pudding into each serving glass. Top with gingersnap crumbs. Spoon another ¼ cup of pudding over the top of the crumbs. Finish with a dollop of whipped cream.