Pumpkin pie, pumpkin bread, pumpkin bars…pumpkin is a key ingredient to a wide variety of fall treats! The Mini Pumpkin Parfait is a dessert that is served cold, so it is yummy even on those warmer transitional fall days. The smaller portion size of the Mini Pumpkin Parfait is just enough sweetness to satisfy your pumpkin craving!
Ingredients you will need:
For Whipped Cream:
- 2 cup heavy cream
- 2 TBS sugar (powdered or granulated)
- 1 TBS vanilla extract
- 1 cup canned pumpkin pie mix (not just plain canned pumpkin)
- 1 8oz packaged of cream cheese, softened
- 3 TBS powdered sugar
- 1 1/2 cups crushed gingersnaps
In a chilled metal, medium size bowl beat the heavy cream, sugar and vanilla on high until soft peaks form and then immediately refrigerate.
In a large bowl, beat the pumpkin pie mix, cream cheese and sugar with an electric mixer on medium until creamy. Taste for sweetness, add more powdered sugar if necessary. Gently fold half of the whipped cream into the pumpkin pie mixture until well combined.
Spoon the crushed gingersnaps into the bottom of your trifle dish until you have covered the bottom. Use the bottom of a shot glass to help press the crumbs into an even layer.
Carefully spoon the pumpkin mixture into the center of each trifle dish and gently tap on the counter to allow it to spread evenly. This helps prevent any pumpkin from smearing on the side of the dish which would detract from the layers of the trifle. Continue to layer the ginger snaps and pumpkin mixture until you have reached the top or just fill the trifle dish to the top after the first layer of gingersnaps if you do not want the layered parfait look. Top with remaining cool whip and sprinkle with a dash of cinnamon!
Consider adding a gingersnap cookie, piece of white chocolate or cinnamon sticks to the top of this parfait to really make your presentation pop! We chose to pair our mini trifle dish with a mini spoon and festive red ribbon, that way your guests can grab this dessert on the go while mingling at the party.