Servings 10 servings
Ingredients
- 2 cups heavy whipping cream, cold
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1 (8-oz.) package cream cheese, at room temp
- 1 (15-oz.) can pumpkin pureé
- 1 (3-oz.) box instant vanilla pudding
- 1 cup whole milk
- 2 teaspoons pumpkin pie spice
- Gingersnap cookies or graham crackers, crushed
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, confectioners’ sugar and vanilla extract. Whisk it on high speed until stiff peaks form.
- Transfer the whipped cream to a bowl then wipe out the mixing bowl.
- Attach the beater blade to the stand mixer.
- To the clean mixing bowl, add the cream cheese and beat until smooth then beat in the pumpkin puré, vanilla pudding, milk and pumpkin pie spice until combined, scraping down the sides as needed.
- Fold in half of the prepared whipped cream then refrigerate the mix for a minimum of 30 minutes and up to overnight.
- When ready to serve, layer the crushed gingersnap cookies and pumpkin cheesecake filling. Top with the remaining 1/2 of the prepared whipped cream and serve.
Notes
- To easily crush cookies or crackers, you can simply pulse them in a food processor. Alternatively, place them in a large zipper-lock bag and hit them with a rolling pin or meat pounder until evenly crushed.
- When whipping the heavy whipping cream mixture, you’ll want it to achieve stiff peaks. This means that when you lift the whisk out of the mixture, the cream retains its stiff shape.
- You can serve these parfaits in small, individual dishes or layer the no-bake pumpkin cheesecake in a trifle dish and have guests scoop out their portions.
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