Serve it :: Pumpkin Parfait

Pumpkin Recipes

It must be something in the air this time of year, but I’m obsessed with pumpkin recipes. Pumpkin is such a versatile ingredient – it’s great in everything from muffins, to soup, to the time-treasured pumpkin pie. I have recently discovered a new way to serve pumpkin that can double as both a snack and dessert. This pumpkin parfait recipe is more of a dessert but you can easily replace the oatmeal cookies with granola for a healthier option if you want to justify having it for breakfast. Or, you can be like me and just eat it for breakfast anyway. True story.

Pumpkin Parfait


Hostess Tip: Make these up to a day ahead of time and store in the refrigerator. Right before serving, top with whipped topping.


Prep: 15 minutes

Yield: 2 small parfaits


1 cup pumpkin puree

1 teaspoon pumpkin pie spice

1/4 cup Greek yogurt

2 oatmeal cookies, crumbled

1 1/2 cups whipped topping


In a small bowl combine the pumpkin puree, pumpkin pie spice and Greek yogurt. Set aside.

Next, place the whipped topping into a Ziploc® bag and make a small opening in the bag by cutting off one of its corners. This will allow you to easily squeeze the topping into the glass. Using a separate bag, repeat the above step for the pumpkin filing.

Layer your glass with the cookie crumbles, whipped topping, pumpkin filling, whipped topping (again) and sprinkle the top with a few remaining cookie crumbles.

recipe originally created for SC Johnson where I am a Blogger Panel Member. See it here

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