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Spiced Pumpkin Parfaits

Course Dessert
Cuisine American
Keyword Spiced Pumpkin Parfaits
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 5 parfaits
Calories 625kcal
Author Miranda Couse



  • 2 tsp . unflavored gelatin 1 pkg
  • 1/4 cup triple sec
  • 15 oz. can pumpkin puree 15 oz. can
  • 1/2 cup heavy cream
  • 1/2 cup + 2 T. granulated sugar divided
  • 3 large egg yolks
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground allspice
  • 1/4 tsp. fine sea salt
  • 4 pasteurized egg whites

Whipped Cream

  • 1 cup heavy cream
  • 1/3 cup Greek yogurt
  • 2 T. powdered sugar
  • pinch of sea salt
  • 2 cups gingersnaps crushed
  • 2 T. finely chopped candied ginger


  • Add the gelatin and triple sec into a small bowl. Whisk to combine.
  • Place the small bowl into a bowl of warm water for about 2 minutes until the gelatin is dissolved.
  • Leave the gelatin in the warm water and continue to work on the custard.
  • In a medium saucepan, add in the pumpkin, heavy cream, 1/2 cup granulated sugar, egg yolks, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until incorporated.
  • Using a wooden spoon, stir the mixture over medium heat for 10 minutes.
  • Remove from the heat and pour into a bowl.
  • Add the gelatin mixture into the bowl of pumpkin. Whisk until combined.
  • Cover with plastic wrap and place in the fridge to chill until completely cooled.
  • Once the pumpkin custard is cooled, add the egg whites into a clean bowl. Beat the egg whites on high until soft peaks form.
  • Add in 2 tablespoons of granulated sugar and continue to beat on high until stiff peaks form.
  • Fold one-third of the egg whites into the pumpkin custard to lighten it up.
  • Add in the next one-third and carefully fold it in.
  • Add the last third of the egg whites and carefully fold it until smooth.

Whipped Cream

  • In a bowl, add in the heavy cream, Greek yogurt, powdered sugar, and salt. Whip until stiff peaks form.


  • In five dishes, add layers of gingersnaps, pumpkin custard, and whipped cream. Repeat a second layer. Top with crumbs and chopped candied ginger.


Calories: 625kcal | Carbohydrates: 69g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 215mg | Sodium: 364mg | Potassium: 415mg | Fiber: 3g | Sugar: 36g | Vitamin A: 14440IU | Vitamin C: 3.9mg | Calcium: 139mg | Iron: 4.5mg