Tuesday, November 12, 2013
Fall Dessert: Pumpkin Parfait | Family Economics
By Tori Tait
This time of year it seems we all have that fall craving for pumpkin treats. Pumpkin is such a versatile ingredient – it’s great in everything from muffins, to soup, to the time-treasured pumpkin pie. I have recently discovered a new way to serve pumpkin that can double as both a snack and dessert. This pumpkin parfait recipe is more of a dessert but you can easily replace the oatmeal cookies with granola for a healthier option. This recipe is a nod to the pumpkin pie which makes it perfect to serve on Thanksgiving.
Prep: 15 minutes
Yield: 2 small parfaits
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/4 cup Greek yogurt
2 oatmeal cookies, crumbled
1 1/2 cups whipped topping
In a small bowl combine the pumpkin puree, pumpkin pie spice and Greek yogurt. Set aside.
Next, place the whipped topping into a Ziploc® Brand Freezer Bags with the Smart Zip® Seal, Make a small opening in the bag by cutting off one of its corners. This will allow you to easily squeeze the topping into the glass. Using a separate bag, repeat the above step for the pumpkin filing.
Layer your glass with the cookie crumbles, whipped topping, pumpkin filling, whipped topping (again) and sprinkle the top with a few remaining cookie crumbles.
Serve immediately or place in the refrigerator until ready to serve.
What other ingredients would you include in your parfait?
Photo courtesy of Tori Tait.