Pumpkin Parfaits Recipe

Ingredients
<br>- 1 (7 ounce) jar marshmallow creme
<br>- 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
<br>- 2 tablespoons orange juice concentrate, thawed
<br>- 1 cup canned pumpkin
<br>- 1/4 cup maple syrup
<br>- 1/2 teaspoon ground cinnamon
<br>- 1/2 teaspoon ground nutmeg
<br>- 1/4 cup toasted, chopped pecans
<br>- 1/4 cup crumbled gingersnap cookies
<br><p></p>Directions
<br>step 1: In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchatel, and 1 tablespoon orange juice concentrate until smooth.
<br>step 2: In another bowl, stir together pumpkin maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.
<br>step 3: Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.
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Ingredients
- 1 (7 ounce) jar marshmallow creme
- 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
- 2 tablespoons orange juice concentrate, thawed
- 1 cup canned pumpkin
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup toasted, chopped pecans
- 1/4 cup crumbled gingersnap cookies

Directions
step 1: In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchatel, and 1 tablespoon orange juice concentrate until smooth.
step 2: In another bowl, stir together pumpkin maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.
step 3: Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.

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