No-Bake Pumpkin Spice Parfaits Recipe

Thanksgiving is 'round the corner, and if you need a quick, easy and above all, no-bake dessert recipe; then this post is for you! 😉

As a  lover of all things pumpkin and pumpkin spice, I was looking for tasty ways to use up the tons of pumpkins we have in the house this time of year... So I came up with these tasty parfaits that are slightly inspired by my pumpkin Tiramisu recipe, which I shared a few years ago here.

Like I said, these pumpkin spice parfaits are a great way to use up all that pumpkin you probably have around this time of year, but you can totally used canned pumpkin puree to speed things along too! Bonus points that it's also a no-bake dessert, right? 

I add a ton of cinnamon and pumpkin pie spice to mine as personal preference, because I LOVE those autumnal flavors and the pumpkin really can hold its on.

I also use brown sugar in this recipe, but I have made them with Sucralose in the past, so feel free to substitute your preferred sweeter of choice in this recipe to keep the sugar level and calories at check! 😉

This is by excellence the perfect fall or Thanksgiving dessert and it's so simple and quick to make, I have a feeling it will become your go-to dessert from now on! 😁

My husband who's not even keen on desserts devours this parfait in record time. And asks for more! So I think it's a keeper. The dessert. And the husband too. 😋

Check out my easy and delicious No-Bake Pumpkin Spice Parfaits Recipe below!

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No-Bake Pumpkin Spice Parfaits

These No-Bake Pumpkin Spice Parfaits Recipe are a delicious, quick and easy to make dessert for fall or Thanksgiving celebrations!

ingredients

• 1 cup Mascarpone cheese
• 2 cups pumpkin puree
• 2 cups cream
• 1 tablespoon pumpkin pie spice or cinnamon
• 2/3 cup soft brown sugar
• 250 g finely crushed cinnamon biscuits
• 3 tablespoons icing or confectioner sugar

instructions

1. Add a teaspoon of pumpkin puree to each glass. 
2. In a bowl mix Mascarpone, the rest of the pumpkin puree, cinnamon and brown sugar until combined.
3. Whip the cream and icing (confectioner's) sugar to soft peaks.
4. Add a layer of the biscuits crumbs (about 3 teaspoons) to the pumpkin layer int he glass.
5. Follow with about 3 teaspoons of the Mascarpone and pumpkin cream.
6. Add  a layer of whipped cream (about 4 teaspoons).
7. Repeat the layers in order, until your glass is full, finishing with a  dollop of whipped cream on top. Refrigerate for at least two hours to firm up.
8. Just before serving add crushed biscuits on top. 

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