Pumpkin-Pie Parfaits Recipe

This easy Pumpkin-Pie Parfait is made with pure pumpkin, melted white chocolate, cold heavy cream, a splash of bourbon, and crunchy gingersnap cookies. This recipe creates a light and airy no-bake dessert with a rich, spiced pumpkin flavor and a silky-smooth texture. Perfect for a quick fall dessert when you don’t want to bake, this recipe makes 6 individual parfaits in just 25 minutes.

Pumpkin-Pie Parfaits Ingredients

• 13 gingersnaps, chocolate wafers or graham crackers
• 1 tablespoon unsalted butter, melted
• 3/4 cup plus 1 tablespoon confectioners’ sugar
• 1/2 cup canned pure pumpkin
• 2 1/2 teaspoons bourbon
• Pinch of freshly grated nutmeg
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream

How To Make Pumpkin-Pie Parfaits

1. Prepare the glasses with cookie crumbs: Place 7 of the cookies into a resealable plastic bag. Use a heavy pan or rolling pin to crush them into fine crumbs. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the melted butter. Add a spoonful of the crumbs to each glass, swirling it around to coat the inside. Pour any excess crumbs back into the bag to reserve for the topping. Place the prepared glasses in the refrigerator to chill.
2. Make the pumpkin base: In a food processor, combine 3/4 cup of the confectioners’ sugar, the canned pumpkin, 1 1/2 teaspoons of bourbon, and the nutmeg. Pulse the mixture for about 1 minute until it is completely smooth.
3. Melt and add the white chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave at 50% power for about 1 minute, stirring halfway through, until the chocolate is fully melted and smooth. Add the melted chocolate to the pumpkin mixture in the food processor and process again until just combined. Transfer this mixture to a large bowl.
4. Fold in the whipped cream: In a separate bowl, use an electric mixer to beat 1 1/2 cups of the cold heavy cream until soft peaks form. Gently fold this whipped cream into the pumpkin and white chocolate mixture until no streaks remain and it is smooth and airy. Divide the pumpkin mousse evenly among the chilled glasses.
5. Make the topping and serve: Just before serving, beat the remaining 1/2 cup of heavy cream with a mixer until it becomes foamy. Add the remaining 1 tablespoon of confectioners’ sugar and 1 teaspoon of bourbon. Continue beating until soft peaks form. Top each parfait with a dollop of the bourbon whipped cream, a sprinkle of the reserved cookie crumbs, and one of the whole cookies.

Recipe Tips

• Use Cold Cream: For the best results, make sure your heavy cream is very cold. Cold cream whips up faster, lighter, and creates more stable peaks for a perfect mousse texture.
• Melt White Chocolate Carefully: White chocolate can burn or seize (become grainy) easily. Melting it at 50% power in the microwave is a gentle way to prevent this. Stir it every 30 seconds.
• Fold, Don’t Stir: When combining the whipped cream with the pumpkin base, use a spatula to gently fold them together. This technique keeps the air in the whipped cream, ensuring the parfait is light and fluffy.
• Bourbon is Optional: The bourbon adds a lovely warmth and depth of flavor, but you can easily make this dessert non-alcoholic. Simply substitute the bourbon with 1/2 teaspoon of vanilla extract or omit it entirely.

What To Serve Pumpkin-Pie Parfaits

These Pumpkin-Pie Parfaits are a wonderful standalone dessert that needs little accompaniment. They pair beautifully with a hot beverage like a freshly brewed cup of black coffee or a spiced chai tea. For an after-dinner treat, serve them with a small glass of dessert wine, such as a Sauternes or a late-harvest Riesling, to complement the sweet and spicy flavors.

How To Store Pumpkin-Pie Parfaits Leftovers

• Refrigerate: You can store leftover parfaits covered with plastic wrap in the refrigerator for up to 2 days. For the best texture, it’s recommended to add the final whipped cream topping and cookie garnish just before serving, as the crumbs can soften over time.
• Freeze: Freezing is not recommended for this recipe. The texture of the mousse and whipped cream will become watery and separate upon thawing.

Pumpkin-Pie Parfaits Nutrition Facts

• Calories: 512 kcal
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 110mg
• Sodium: 95mg
• Total Carbohydrate: 39g
• Sugars: 32g
• Protein: 4g

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree. Make sure it is cooked and pureed until very smooth. Canned pumpkin is recommended for its consistent texture and moisture content, which works perfectly in this no-bake recipe.
• My white chocolate became thick and grainy. What went wrong? This is called “seizing.” It happens when white chocolate is overheated or comes into contact with even a tiny drop of water. To avoid this, melt it slowly at a low power setting and ensure all your bowls and utensils are completely dry.
• Can I make one large dessert instead of individual parfaits? Absolutely! You can assemble this recipe in a single large glass trifle bowl instead of individual glasses. Simply layer the cookie crumbs and pumpkin mousse as you would for a traditional trifle.

Try More Recipes:

• Mini Pumpkin Cheesecakes Recipe
• Chocolate Marshmallow Pumpkin Pie Recipe
• Pumpkin-Brownie Swirl Pie Recipe