1 (8oz.) package cream cheese or neufchatel cheese, softened
2 Tbsp. orange juice concentrate, thawed and divided
1 (14oz) can pumpkin puree
1/4 c. maple syrup
1-1/2 tsp.ground cinnamon
1/2 tsp. ground nutmeg
1/4 c. chopped, toasted pecans
1/4 c. crushed gingersnaps
Instructions
Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth.
Whisk together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
Beginning with the pumpkin mixture, layer each mixture in each of four dessert cups. There will be a greater volume of pumpkin mixture to use than marshmallow mixture.
Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.
Originally Submitted
10/25/2013
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