Pumpkin Parfait Cups
Sometimes I just crave all the flavors of Thanksgiving long before the holiday. I even created a meatball specifically to pacify my tastebuds until the big feast: Thanksgiving Meatballs! They are accompanied by an amazing cranberry-mustard sauce. Add a few green beans and Fried Apples to the plate and my cravings subside. Well … almost … after all, no Thanksgiving meal can be without dessert. Let me introduce you to Pumpkin Parfait Cups.
At my brother’s house a while ago, the wife of the nephew of my sister-in-law (I love extended family) brought a pumpkin fluff dip with vanilla wafers. It was so light and full of fall flavors, I had to ask her to send me the recipe. She blushed a little and said, can you remember four things?
Sometimes …
when it’s important …
… like when I’m making a pre-Thanksgiving meal!
As I was mixing it up, I thought how pretty it would be layered in a glass cup. Instead of vanilla wafers, I used ground graham crackers for an additional layer in the cup. And, as a fall-loving-kid-at-heart, candy pumpkins provide the finishing touch.
Pumpkin Parfait Cups
Ingredients
- 1 15 ounce can pumpkin
- 1 4 ounce box instant vanilla pudding mix
- 1 8 ounce container frozen whipped topping defrosted
- 1 teaspoon cinnamon see note below
- 2 cups graham cracker or vanilla wafer crumbs
Instructions
- Combine pumpkin, pudding mix, half of the whipping topping, and cinnamon in a bowl; mix well.
- Spoon a layer of crumbs into the bottom of serving cups, followed by a layer of pumpkin mixture and a layer of whipped topping. Repeat all layers. Sprinkle with a little more graham cracker or vanilla wafer crumbs.
- Add a candy pumpkin, graham cracker rectangle or vanilla wafer on top.
Notes
This no-bake parfait in individual cups was the perfect ending to our simple menu. It’s getting popular now to host “Friendsgiving” dinners or small-plate parties. Making these in small cups that everyone can take and eat as they mingle would surely please a crowd.
Or, like us, a crowd of two.
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