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It’s time to think all things pumpkin. Might as well start with this decadent parfait!
Everyone’s thoughts turn to pumpkin this time of year and especially how to use it!
Years ago, I used to make a pumpkin turtle pie for Thanksgiving because we didn’t care too much for the traditional version. That was delicious and more like a chiffon dessert.
I wanted to add cheesecake elements here, so I worked in some cream cheese, but the recipe still remains pretty much faithful to the pie, which had such an excellent flavor!
There’s no baking involved at all here and the dessert is–at the risk of sounding redundant–as easy as pie! But it just may be difficult to wait until the cream cheese comes to room temp–but the microwave will take care of that!
The amount of pecans and caramel sauce is up to you, which is why I didn’t list amounts. The caramel sauce can be found around the ice cream at your grocer’s. It’s used as an ice cream topping, so that’s where you’ll find it. If you like chocolate, then by all means add that note to this dessert!
And a dollop of whipped cream on the top really finishes this off!
Pumpkin Turtle Cheesecake Parfait
Ingredients
- 8 oz cream cheese at room temperature
- 1 pkg size that serves 4 vanilla instant pudding
- 1/2 cup milk/cream/half and half divided
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 8 oz 1 regular tub whipped topping
- chopped pecans for garnish
- caramel sauce for drizzle
Instructions
- The pudding is used dry--DO NOT MAKE PER PACKAGE DIRECTIONS
- Beat cream cheese and 1/4 cup of the milk/cream in a large bowl until it's smooth and silky
- Add the pumpkin, pumpkin pie spice, the remaining milk and the dry pudding mix
- Beat for 1 minute
- Fold in whipped topping
- Divide evenly into small dessert dishes
- Garnish with chopped pecans and drizzle with caramel sauce
Nutrition
Thalia @ butter and brioche says
The perfect easy Fall dessert! I have to try this.
Judith Hanneman says
You will LOVE this!!!
Vonnie Strangeway says
I made this yesterday for dinner’s dessert. It was SO easy, and it was SO delicious! Definitely a keeper!
Judith Hanneman says
Happy you liked it!
Kate says
I made a trial in and took it to work. They LOVED it. I’m going to make for thanksgiving but put kn disposable 4oz mini shot flutes and layer the pumpkin caramel and nuts do you all in each bite.
Judith Hanneman says
Excellent idea with the layers! And in the small shot glasses, that will be just enough for those that ate hearty at the main meal and left a little room for dessert! And this is a pleaser for those folks who aren’t all that fond of traditional pumpkin pie (neither me or my late husband was).