I’ve always loved pumpkin pie, even as a kid (my mom’s and grandma’s versions without the cloves, thank you.) My dad always would make a “road” in his slice, neatly crafting a rectangular space in the middle by scooping out the filling with his fork (he’s an engineer.)
And while I rarely make pumpkin pie except for Thanksgiving, last year I figured out a way to enjoy it more often than not with a simple recipe for Pumpkin Pie Greek Yogurt. So, this year, when the pumpkin cravings started to hit, I dusted off the recipe and took it a step further with these parfaits.
I added a cream cheese layer and a layer of crumbled gingersnaps. I want to make gingersnaps (was eying these Ultimate Ginger Cookies from Willow @ Will Cook For Friends) but instead, I opted for our local Sweetzels Spiced Wafers - tagline: “Philadelphia’s Original Ginger Snap.” You know it’s fall in Philly and the suburbs when Sweetzels orange and brown boxes are proudly displayed throughout area supermarkets until the end of the holiday season.
I was going for the gorgeous, Pinterest worthy, multiple layered parfait look but after a few failed, smeared glass, blobby attempts in the end, I decided to be practical and just did one layer of each topping. But, it’s up to you how pretty you want to make your parfaits to look but any way you serve them, you’ll be getting your pumpkin pie flavor fix for sure.
Are you a pumpkin pie lover? What's your favorite pumpkin recipe this year?
Pumpkin Pie Greek Yogurt Parfait
Makes 6 servings
- 1 (15 ounce can) pumpkin puree (not pie filling)
- 1/2 cup + 2 Tablespoons brown sugar, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 cups nonfat Greek yogurt
- 3/4 cup 1/3 less fat cream cheese, softened
- 12 gingersnaps or ginger cookies, crumbled
- In a large bowl, whisk together pumpkin, ½ cup brown sugar, cinnamon, ginger, nutmeg and yogurt. Set aside.
- In a small bowl, whip together cream cheese and 2 Tbsp brown sugar with a hand mixer until creamy and smooth. Set aside.
- Place cookies in a sealable plastic bag and close. Crush with a heavy pan or rolling pin until you have crumbles.
- Divide pumpkin yogurt, cream cheese and gingersnap crumbs into six tall serving glasses making however many layers you wish (start with yogurt on bottom.) Refrigerate until serving.