Pumpkin Pudding Parfaits

Pumpkin Pudding Parfaits |

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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.


  • 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.