It’s PUMPKIN season! Yahoo! My favorite desserts seem to always have pumpkin in them! These pumpkin parfait jars are a special dessert that we love to make around the holidays. We even love to give them as gifts. I’m sharing this delicious pumpkin parfait recipe today, as well as, a pretty way to serve these jars to your guests. It just takes a few more steps to make this dessert even sweeter!
- Cinnamon Graham Crackers (Must be cinnamon)
- 1 Stick Butter
- 1/4 C. Sugar
- Pumpkin Layer:
- 1 can (29 oz.) Pumpkin
- 1 C. Granulated Sugar
- 3 Eggs
- 2 Cans Evaporated Milk
- 1 C. Flour
- ¼ Tbsp. Salt
- 3 ½ t. Pumpkin Pie Spice
- 2 t. Baking Powder
- 4 C. Heavy Whipping Cream
- ¼-1/2 C. Powdered Sugar
Crust:
Melt a stick of butter in the microwave.
Crush up two bags of cinnamon graham crackers finely.
Mix together the crumbs and butter in a bowl.
Add in ¼ C. granulated sugar and mix well.
Pumpkin Layer:
Heat oven to 350 degrees.
Spray the bottom and sides of a 9×13 baking dish.
In a kitchen mixer, mix together pumpkin, sugar, milk and eggs.
Add in four, salt, pumpkin pie spice and baking powder.
Bake 45-60 min. depending on oven.
Place in refrigerator to cool for a few hours.
Whipped Cream Layer:
Beat the whipped cream in a cold bowl using a COLD whisk attachment…for about 2 minutes or until little peaks form.
Sprinkle in the powdered sugar, usually to taste.
Mix together for another 30 seconds.
In small jars, add layers for your pumpkin parfait. Start with a layer of crust. Next, add a layer of pumpkin. Then, add a few spoonfuls of whipped cream. Sprinkle left over crust crumbs to top off!
