These pumpkin pie parfaits will be the perfect addition to your fall or holiday meal. It’s light, fluffy, not too sweet and delicious!
This recipe was adapted from Bell of the Kitchen – you can find her original recipe here. As a recipe developer, I always make sure to credit where I got my inspiration from.
The best part about this dessert is that it is ready in less than 10 minutes – just until the pudding thickens up. Hannah and I were thinking that you could morph this into a breakfast by substituting Greek yogurt for the whipped cream. Or leave the whipped cream! Totally up to you.
On all WW plans this is 5 points. However, if you count calories or macros, each serving is 228 calories, 4 fat, 37 carbs, 5 fiber and 3 protein.
Pumpkin Pie Parfait
This pumpkin parfait is the perfect dessert - or add greek yogurt and make it a breakfast! Inspired by: https://belleofthekitchen.com/pumpkin-pie-parfaits/
Ingredients
- 2 - one ounce packages of sugar free pudding mix (we used 1 cheesecake and 1 vanilla)
- 2 cups unsweetened oat milk (or any milk of choice)
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 4 tablespoons granola
- 8 tablespoons whipped cream topping
- 1 large apple (honeycrisp or fuji), cored and diced
- 1/3 cup water
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon cinnamon
Instructions
- Mix the sugar free puddings with the milk and set aside for 5 minutes, or until thickened.
- Blend in the pumpkin and pumpkin pie spice.
- Place the apples, water, cornstarch, sugar and cinnamon in a skillet and heat over medium heat. Cook for five minutes, or until thickened.
- Layer Parfait: pumpkin pudding, whipped cream, apples, granola - simply divide the pudding/apple mixture between 4 parfaits.
Notes
For WW points, click here!
Let me know if you make any of these pumpkin recipes!
