This dessert is make-ahead friendly and a special way to end your fantastic meal.
Ingredients
Servings 12
- 2 15-ounce cans pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 4 cups tofutti cream cheese divided
- 2 ½ cups confectioners’ sugar divided
- 1 ½ teaspoons vanilla extract divided
- 2 cups pareve non-dairy whipping cream
- 1 ½ cups crushed chocolate wafer cookies 6 ounces
Nutritional Facts
Nutrition Facts
Pumpkin Parfaits
Amount per Serving
Calories
524
% Daily Value*
Fat
30
g
46
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
1
mg
0
%
Sodium
542
mg
24
%
Potassium
287
mg
8
%
Carbohydrates
64
g
21
%
Fiber
8
g
33
%
Sugar
45
g
50
%
Protein
8
g
16
%
Vitamin A
11040
IU
221
%
Vitamin C
3
mg
4
%
Calcium
81
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl, using a hand mixer, beat the pumpkin puree with the pumpkin pie spice, salt, 2 cups of the tofutti parve cream cheese, 1 ½ cups of the confectioners’ sugar, and 1 teaspoon vanilla extract, until thick.
- In another large bowl, beat the non-dairy cream with the remaining 2 cups of Tofutti cream cheese, 1 cup of confectioners’ sugar and remaining 1 teaspoon vanilla extract, until soft peaks form.
- Spoon about 2 tablespoons of the pumpkin mixture into 12 glasses (using about ½ of the mixture) and top with about 1 ½ tablespoons of the cream mixture (using ½ of the mixture) and then top each with some cookie crumbs (half of the crushed wafers).
- Repeat the layering once more using the remaining pumpkin, cream and cookie crumbs.
- Refrigerate the parfaits until well-chilled, at least 1 hour, before serving.
