Pecan-crumb layer you’ll need:
2 cups crushed graham cracker crumbs
1 cup pecans, chopped
1/2 cup [1 stick] butter, melted
1/3 cup brown sugar
Filling:
1 cup pumpkin puree
1 [3.4 oz] box instant cheesecake pudding mix
1 1/2 cups half & half
1 cup toffee bits
1 [8 oz] cinnamon frozen whipped topping, thawed
1 tsp pure pure vanilla
1 tsp pumpkin pie spice or cinnamon
Directions:
Preheat the oven to 350°F. Line a baking sheet with aluminum foil and spray it with cooking spray. Set aside. Mix all of the pecan-crumb ingredients together in a small mixing bowl until combined. Press onto the prepared pan. Bake for 15-17 minutes until golden. Set aside to cool completely then break into pieces.
Directions for the filling:
In a large mixing bowl, beat together the pudding mix with the half & half until it begins to thicken. Add the pumpkin puree, pumpkin pie spice and vanilla. Whip on medium speed for 3-5 minutes until the mixture is thickened to the consistency of pudding.
To assemble: Layer, pecan crumbs, toffee bits, pumpkin cheesecake filling and cinnamon whipped topping ending with the whipped topping. Garnish with the pecan crumbs. Chill well. Yield: 6 parfaits [Varies depending on the size of the parfait glasses]
Cook’s notes:
Pumpkin Cheesecake Parfaits
Ingredients
- For the pecan-crumb layer you'll need:
- 2 cups crushed graham cracker crumbs
- 1 cup pecans chopped
- 1/2 cup [1 stick] butter melted
- 1/3 cup brown sugar
- For the filling:
- 1 cup pumpkin puree
- 1 [3.4 oz] box instant cheesecake pudding mix
- 1 1/2 cups half & half
- 1 cup toffee bits
- 1 [8 oz] cinnamon frozen whipped topping thawed
- 1 tsp pure pure vanilla
- 1 tsp pumpkin pie spice or cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and spray it with cooking spray. Set aside.
- Mix all of the pecan-crumb ingredients together in a small mixing bowl until combined. Press onto the prepared pan.
- Bake for 15-17 minutes until golden.
- Set aside to cool completely then break into pieces.
- Directions for the filling: In a large mixing bowl, beat together the pudding mix with the half & half until it begins to thicken.
- Add the pumpkin puree, pumpkin pie spice and vanilla. Whip on medium speed for 3-5 minutes until the mixture is thickened to the consistency of pudding.
- To assemble: Layer, pecan crumbs, toffee bits, pumpkin cheesecake filling and cinnamon whipped topping ending with the whipped topping.
- Garnish with the pecan crumbs.
- Chill well.
Notes
b) The pecan-crumb layer makes more than enough for this dessert. You can store any leftover crumbs in an airtight container to enjoy sprinkled on ice cream, yogurt or pudding.
Melissa
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Ashley @ Wishes and Dishes says
These are so perfect for fall and look so pretty in that glass!
Melissa says
Ashley, we love these parfaits! The pecan crumble layer MAKES them. ☺