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Pumpkin Parfaits

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"Betty Ray created this creamy parfait as a light alternative to pumpkin pie."
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2 h 40 m servings 470 cals
Original recipe yields 4 servings

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  • Prep

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  1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchatel, and 1 tablespoon orange juice concentrate until smooth.
  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.
  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.

Nutrition Facts

Per Serving: 470 calories; 20 g fat; 67.3 g carbohydrates; 8.2 g protein; 43 mg cholesterol; 288 mg sodium. Full nutrition


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