A quick, healthier alternative to pumpkin pie, this pumpkin parfait is velvety smooth and packed with comforting fall flavors including cinnamon, nutmeg, nuts, and even dark chocolate!
Recipe from “The Mediterranean Dish”
1 15oz can pumpkin puree or scant 2 cups homemade pumpkin puree
1 1/4 cup Greek full-fat plain yogurt
3-4 tbsp mascarpone cheese
1 tbsp vanilla extract
2 1/2 tbsp brown sugar
1 1/2-2 tsp ground cinnamon
1/4 tsp nutmeg
Parfait toppings
2 tbsp honey or molasses, more for garnish
Chocolate chips for garnish
Chopped roasted hazelnuts or walnuts for garnish
Place the pumpkin puree, Greek yogurt and the remaining ingredients, except the chocolate chips and nuts, in a large mixing bowl. Using a hand electric mixer or a whisk, mix together until you reach a smooth consistency.
Give it a taste and adjust flavor to your liking (add a bit of molasses or brown sugar to sweeten some more, for example. Or adjust the spices if you want more cinnamon or nutmeg.) Mix again to combine.
Transfer the pumpkin-yogurt mixture to small (3-oz) serving goblets or small mason jars. Cover and refrigerate for 30 minutes or overnight.
When ready to serve, top each with a drizzle of molasses, chocolate chips and chopped hazelnuts or walnuts. Enjoy!
NOTES
Prepare-Ahead Tip: You can prepare this pumpkin parfait one night in advance. Refrigerate in a tightly closed container or individual mason jars (hold the chocolate chips and nuts for later). When ready to serve, stir the yogurt mixture and transfer it into the serving goblets or mini jars and add toppings.
To serve a larger crowd: Simply double the recipe to feed 12 or more (small 3-oz goblets or mason jars.)