Sunday, October 13, 2013

Pumpkin Parfait





When entertaining guests, I am always looking for a new way to enjoy a classic dish. Everyone expects a pumpkin pie to be served at Thanksgiving gatherings, but what if you could surprise your guests with a pumpkin parfait? This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free cool whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don't like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition.
12 ounces Evaporated Milk
5.1 ounces Instant Vanilla Pudding Mix
15 ounces Canned Pure Pumpkin Puree
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
10 Molasses Cookies
8 ounces Cool Whip
1. In a mixing bowl, combine milk and pudding mix. Whip for 30 minutes.
2. Add the pumpkin and spices. Whip for an additional 1 minute.
3. Cover with plastic wrap, placing directly on the pudding, and refrigerate.
4. Allow to set in the refrigerator for at least 1 hour.
5. When ready to assemble, crumble half a cookie in the bottom of the glass, followed by 2 tablespoons of pumpkin pudding, and 1 tablespoon cool whip. Repeat layering., finishing with a garnish of cookie crumbles.
6. Refrigerate until ready to serve.

Note: Although simple, this is a rich dessert, because of the molasses flavor. The directions make a parfait large enough for one person with a large sweet tooth. You could make smaller versions in a champagne flute or large shot glass. 

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