Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Pumpkin Parfait-in-a-Jar

Just in case you need another pumpkin fix... I have got a dessert for you!  Perfect to prepare ahead...it is a combination of gingersnap goodness and pumpkin cheesecake.  I used 1 cup (250 ml) wide-mouth Mason jars but these also make up nicely in the mini Mason jars (125 ml).


Crumbs:
  • 1 1/2 cups ginger-snap cookie crumbs
  • 6 tablespoons melted butter

 Cream Filling:
  • 1 cup whipping cream*
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 4 oz. / 125 ml cream cheese
  • 1/2 cup icing sugar (confectioners sugar)

 Pumpkin Filling:
  • 1 - 14 oz (398 ml) can of canned pumpkin 
  • 1 cup milk
  • 1 package (4 serving size) vanilla instant pudding
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup whipping cream (whipped with 1 tablespoon sugar and 1 teaspoon vanilla)*

  1. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 8-10 Mason jars.
  2. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully spoon cream cheese layer over gingersnap crust.
  3. In a medium-sized bowl combine canned pumpkin, milk, pudding mix, and spices. Mix slowly with electric beater until blended, about 1 minute. Fold in whipped cream. Add pumpkin layer carefully to parfaits.   
  4. Refrigerate. (Even better made the previous day!) 
  5. Just before serving, top each parfait with a dollop of whipped cream and garnish with a ginger snap. 
*Whip all the cream at once (with 2 tablespoons sugar and 2 teaspoons vanilla) and use half for cream layer and half for pumpkin layer. 

**Put fillings into large Ziploc bags and cut off tip of a corner off for mess-free dispensing!

Yield: 8-10 (1 cup / 250 ml) Mason jar parfaits. 

6 comments:

  1. We sure enjoyed these at your house. There are times that I wish I was like my kids... getting the leftovers to take home for another day. I'll be making these soon.

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  2. This sounds like a yummy and fun dessert for Thanksgiving!

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  3. Awww - these look so pretty in the jars and sound so tasty. Great idea for a make-ahead dessert with flair!

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  4. Delish! Made these and gave them to friends and family. Easy no bake dessert but you use lots of bowls. I didn't have ginger snaps so I just used graham wafers and my food processor. Looked cool in the mason jars

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  5. Our Stampin' Up demonstrator made these for a customer appreciation lunch and they were so good!

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