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Pumpkin Pie Parfaits

Pumpkin pie parfaits layer spiced pumpkin pudding with buttery graham cracker crumbs and freshly whipped cream. Chilling the layers before serving gives these no-bake desserts a cool, creamy texture.
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Prep Time 15 minutes
Chilling 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker layer
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 2 tablespoons light brown sugar packed
  • 3 tablespoons unsalted butter melted
For the pumpkin filling
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1.5 cups whole milk cold
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1.5 teaspoons pumpkin pie spice
  • 0.125 teaspoon kosher salt
For the whipped cream
  • 1 cup heavy cream cold
  • 2 tablespoons confectioners’ sugar
  • 0.5 teaspoon vanilla extract

Equipment

  • 6 10-ounce glasses
  • 1 electric mixer

Method
 

Make the graham cracker layer
  1. Stir the graham cracker crumbs and packed light brown sugar together in a medium bowl, then mix in the melted unsalted butter until evenly moistened.
Make the pumpkin filling
  1. In a large bowl, whisk the instant vanilla pudding mix and cold whole milk for 2 minutes, until thickened.
  2. Stir in the pumpkin puree, pumpkin pie spice, and kosher salt until smooth, then refrigerate for 30 minutes.
Whip the cream
  1. Beat the cold heavy cream, confectioners’ sugar, and vanilla extract in a chilled bowl with an electric mixer on medium-high speed for 2 to 3 minutes, until it holds medium peaks.
Assemble the parfaits
  1. Divide the graham cracker mixture among six 10-ounce glasses, layering it with the pumpkin filling and whipped cream; finish with whipped cream on top.
  2. Refrigerate the parfaits for 30 minutes to 2 hours before serving.

Notes

For the fluffiest topping, use very cold heavy cream and a chilled bowl. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the pudding and whipped cream may change texture. For a gluten-free adaptation, use gluten-free graham cracker crumbs.