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Creamy Pumpkin Parfaits

1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened at room temp
2 tablespoons orange juice concentrate, Thawed
1 (16 ounce) can pumpkin
14 cup maple syrup
1 12 teaspoons ground cinnamon
12 teaspoon nutmeg
14 cup crumbled gingersnap cookie
14 cup toasted pecans, chopped


In a bowl, with an electric mixer at medium speed, beat marshallow creme, cream cheese and 1 tablespoons of Orange Juice Concent. Until smooth. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg and remaining 1 tablespoons of orange juice concent. Fold in 1/4 Cup of cream cheese mixture and stir until no white streaks remain. Spoon about 3 tablespoons of the marshamallow and cream cheese mixture into bottom of 4 parfait glasses, followed by 3 tablespoons of the pumpkin mixture and repeat layers, ending with the pumpkin layer on top. Chill until cold, at least 2 hours. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.

Source: www.food.com