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Pumpkin Parfaits

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  • Prep 20 min
  • Total 20 min
  • Servings 8
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These darling mini desserts will spice up any celebration, and they're ready to eat in just 20 minutes.
By Inspired Taste
Updated Oct 12, 2011
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  • 2 cups whipping cream
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin pie mix (not plain pumpkin)
  • 1 package (8 oz) cream cheese, softened
  • 3 tablespoons powdered sugar
  • 8 plastic cups (6 oz)
  • 1 1/2 cups crushed gingersnap cookies
  • 4 oz white chocolate baking bar, broken into 8 pieces


  • 1
    In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
  • 2
    In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
  • 3
    Gently fold half of the whipped cream into pumpkin mixture.
  • 4
    To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of white chocolate as a garnish, use a whole gingersnap cookie instead.
  • tip 2
    Replace gingersnaps with graham crackers, and garnish with pieces of a milk chocolate bar for a play on s’mores.


Nutrition Facts are not available for this recipe
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