Pumpkin Pudding Parfaits

Cool and creamy pumpkin pudding parfaits. Everything you love about pumpkin pie in a parfait!

Pumpkin pudding parfaits in serving glasses and garnished with a dollop of whipped cream

Pumpkin Pudding Parfaits

If there’s anything I think deserves a shake-up at Thanksgiving it’s the dessert. Yes, pie is traditional, but if you want an excuse to skip the whole make-a-crust-from-scratch-instead-of-cheating-with-store-bought dilemma (a dilemma I know all too well) then consider these decadent, rich and oh-so-easy to make pumpkin pudding parfaits.

It’s like pumpkin pie except prettier without that pesky crust.

Seeing as November is here and Thanksgiving is exactly three weeks from the time of this post there’s no time like the present to start making a menu and what better to start with than dessert?

The Make-Ahead Game Plan

That’s right! These pumpkin pudding parfaits are a make-ahead dessert! Here’s what you do:

  • A day before serving, start by making the pudding. It’s as simple as whisking together some milk, canned pumpkin puree (not to be confused with canned pumpkin pie filling – double check!), and spices. Next combine it with sugar, cornstarch, and a little salt. All of it cooks on the stove top together until it’s thick, which takes all of 10 minutes or so.
  • The gingersnap crumbs can also be made ahead. Either pulse the cookies in a food processor or place them in a resealable bag and crush them with a meat mallet (<—- preferred method for stress relief).
  • Assemble the parfaits, cover with plastic wrap and chill until ready to serve.

No one will miss the pie after a bite of the creamy cool pumpkin pudding. It’s a light and creamy ending for Thanksgiving Day.

A pumpkin pie parfait with whipped cream

More Pumpkin Recipes

Pumpkin Muffins with Cream Cheese Swirl

Pumpkin Cheesecake

Happy November!


Pumpkin Pudding Parfaits

Pumpkin Pudding Parfaits | girlgonegourmet.com

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These pumpkin pudding parfaits are a fun twist on traditional pumpkin pie. You can make them up to a day in advance and they’re a cool and creamy treat after a special holiday meal.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Cuisine: American


  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 2 1/2 cups 2% milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 1/2 cups gingersnap crumbs


  1. Before you turn on the burner, first whisk the sugar, cornstarch, and salt together in a medium saucepan. In a separate bowl whisk the milk, spices and pumpkin puree.
  2. Slowly add the milk mixture, a few tablespoons at a time, to the sugar and cornstarch. This will ensure there are no lumps. Once you’ve added the milk add the egg yolks and whisk until combined.
  3. Turn the burner on to medium heat and cook the milk and sugar mixture until it thickens and a few large bubbles barely break the surface. Remove the pot from the heat and carefully pour the pudding through a fine-mesh sieve into a medium-sized bowl. Add the vanilla and stir. Cover the bowl with plastic wrap making sure the plastic wrap is touching the surface of the pudding so a skin doesn’t develop. Let the pudding chill in the refrigerator for at least an hour.
  4. In a container with tall sides (a 2-cup measuring cup works well) blend the cream using an immersion blender until soft peaks form. Add the sugar and continue blending until the whipped cream stiffens.
  5. To assemble the parfaits: Spoon ¼ cup of pudding into each serving glass. Top with gingersnap crumbs. Spoon another ¼ cup of pudding over the top of the crumbs. Finish with a dollop of whipped cream.


  • Calories: 441
  • Sugar: 37.6g
  • Sodium: 266.7mg
  • Fat: 21.2g
  • Carbohydrates: 56.9g
  • Fiber: 2.7g
  • Protein: 7.8g

Do you love this recipe? Don't forget to leave a comment and your recipe star rating!



  1. This sounds perfect! I was thinking of doing pumpkin pudding/parfaits in mason jars since we are traveling for Thanksgiving. I wonder if the pudding could be poured into them before it cools? I’m thinking that may be easier/cleaner than trying to scoop the pudding into the jars after it solidifies a bit.

    1. Hi Kerry – yes, you can portion the cheesecake into mason jars and let them chill that way. You may want to top each with some plastic wrap (so that it’s covers the surface of the pudding) so that a skin doesn’t develop. Hope that helps!

          1. You can make it at least 2 days in advance – just be sure to cover the parfaits tightly with plastic wrap

  2. It is chilling in the fridge now. I’m hoping I did it right. It isn’t solid at all yet and it has been well over an hour. I’m going to see what it is like over night.

    1. After cooking it on the stove it should have a thick, creamy texture – was it thick and creamy before you chilled it?

      1. Not really. It had a few thicker pieces in it. I’m wondering if I can pour it back and reheat on the stove. Or I may just try again tonight.

        1. You could try reheating it, but not sure how that will work. If you do remake it, it shouldn’t take long – just be sure to whisk everything to ensure it’s smooth. Let it cook over medium heat until it’s thickened – it shouldn’t take long. You’ll know it’s ready when the bubbles can barely break the surface. Also, straining it before chilling will help make it smoother. Let me know if you have more questions –

          1. Thank you so much! I may just try it again from the beginning tonight – I have another can of pumpkin ready to go. Thank you, again.

          2. I did also try to separate it into mason jars before chilling it, but I don’t think it would have made a difference. I accidentally poured the milk mixture instead of at a few tablespoons at a time. I think that was where it went wrong. Attempt two tonight.

          3. When you add the milk start very slowly, whisking to make sure it’s smooth. Once it’s smooth you can add the milk faster.

  3. MISSION ACCOMPLISHED!! I added the milk very slowly and made sure the sugar mixture got completely stirred in to the first few pours of the milk mixture, so that there were no clumps at the bottom of the pot. Then I also broke up the yolks before putting in the pot. It got nice and thick and creamy and looks great in the mason jars. THANK YOU!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.