Pumpkin Parfaits

Name: Pumpkin Parfaits
Ingredients: 1 jar (7 oz.) marshmallow creme; 1 package (8 oz.) Neufchatel (light cream) cheese, at room temperature; 2 tablespoons thawed frozen orange juice concentrate; 1 cup canned pumpkin; 1/4 cup maple syrup; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 cup chopped toasted pecans; 1/4 cup crumbled gingersnap cookies

9 ingredients

3 steps

Ingredients

1 jar (7 oz.) marshmallow creme
1 package (8 oz.) Neufchatel (light cream) cheese, at room temperature
2 tablespoons thawed frozen orange juice concentrate
1 cup canned pumpkin
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup chopped toasted pecans
1/4 cup crumbled gingersnap cookies

Directions

1

In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchatel, and 1 tablespoon orange juice concentrate until smooth.
2

In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.
3

Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.