When I think of fall arriving, I think of changing leaves, acorns dropping from trees and pumpkins blooming. What better way to celebrate the coming season then with a festive dessert?
Pumpkin Parfaits
Serves 8
Prep Time: 10 minutes
Cook Time: 7 minutes
Chill Time: 2 – 4 hours
Estimated Values per Serving (not including whipped topping):
Calories: 235 Fat: less than 1 gram Points: 4
Ingredients:
1 teaspoon cornstarch
2 teaspoons water
1 cup unsweetened canned pumpkin
½ cup fat free half and half + 2 tablespoons
½ cup brown sugar
¼ cup maple syrup
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon salt
2 teaspoons vanilla extract – separated
1 cup marshmallow fluff
½ cup graham cracker crumbs
Whipped cream or whipped topping for serving (optional)
Directions:
- In a small mixing bowl, mix together cornstarch and water and set on the side.
- In a medium saucepot, combine half and half, sugar, maple syrup, cinnamon, ginger, nutmeg and salt.
- Cook mixture on medium heat, whisking constantly for about 5 minutes, until bubbly.
- Add cornstarch mixture, reduce heat and cook for another 2 minutes. Remove from heat, stir in 1 teaspoon vanilla and cool.
- While pudding is cooling, combine marshmallow fluff and 2 tablespoons half and half in a small saucepot. Heat on medium, stirring constantly until marshmallow fluff has melted.
- Remove from heat and stir in 1 teaspoon vanilla.
- To Assemble: Spoon in about 1- 2 tablespoons of pudding on the bottom of 8 – 4 ounce mini dessert cups. Spoon a little of the marshmallow sauce on top then about 1 tablespoon of the graham cracker crumbs.
- Top each cup with remaining pudding.
- Refrigerate at least 2 hours.
10. Right before serving top with whipped cream if desired.
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