Meat-and-Potatoes-Guy and I get two Thanksgivings every year.
We go to my family’s house for a Thanksgiving lunch in the afternoon.
Then we make the 40-minute drive to Chris’s family’s house for a Thanksgiving dinner that evening.
We both really enjoy roast turkey and mashed potatoes, so we feel very lucky to get to have Thanksgiving and then a Thanksgiving do-over.
We also feel extremely stuffed by the end of the night.
And we bring home twice the leftovers.
I wanted to post this dessert just in time for Thanksgiving because it’s a new twist for the traditional pumpkin pie.
Why I like these parfaits:
- They have a little bit of everything that is sweet and comforting for cooler weather: cinnamon-spiced pumpkin pie, plus creamy almond-flavored cheesecake, plus a cinnamon graham cracker crumble.
- They’re very easy to make, ready in about 20 minutes.
- They’ve got lots of healthy ingredients (pumpkin, spices like cinnamon and ginger, almonds, and yogurt), so they’re a guilt-free treat.
- They’re also – just like any cheesecake – extremely rich and filling, so there’s almost no way to overindulge with this one!
Here are all the ingredients you’ll need to make the parfaits.
Start by adding all the following to a food processor: 100% pure pumpkin purée, evaporated milk, almond butter, brown sugar, and a pinch of salt.
Also add plenty of delicious pumpkin pie spices: cinnamon, ginger, nutmeg, and allspice.
These spices add lots of amazing, nearly calorie-free flavor to your dessert so you won’t need to use as much sugar. Plus, they have tons of healthy benefits (cinnamon has been shown to reduce blood sugar levels and cholesterol levels and ginger helps prevent some forms of cancer).
Pulse all the ingredients until you’ve created a smooth, creamy mixture, and transfer it to large bowl.
Clean the food processor and add the cheesecake layer ingredients: Neufchâtel low-fat cream cheese, plain low-fat Greek yogurt, white sugar, and almond extract.
The Greek yogurt is a healthy, pro-biotic-filled, lower-calorie ingredient that balances out the rich cream cheese.
And the almond extract adds delicious flavor that perfectly compliments the pumpkin pie filling, so you don’t need to add a ton of sugar.
Pulse until you’ve created a smooth, creamy mixture, and transfer the cheesecake filling to a separate bowl.
Clean the food processor again.
Add some salted, roasted almonds along with some cinnamon.
Pulse until the almonds are broken into large crumbs.
Then break apart some graham cracker sheets over the food processor and pulse for just a few seconds more, until the graham crackers are also large crumbs.
Now assemble the parfaits: place a heaping tablespoon of the pumpkin pie mixture into a small jar or glass. Then add a heaping tablespoon of the cheesecake filling over that. Finally add a tablespoon of the graham cracker crumble.
Repeat, adding another layer of pumpkin, then cheesecake, then topping with more of the crumble.
These parfaits are extremely rich, creamy, and full of delicious pumpkin, cinnamon, and almond flavors.
You’ll definitely taste the hint of almond in the cheesecake filling, which is so tasty with the cinnamon and spices in the creamy pumpkin pie layer.
And the crunch from the almonds and graham crackers is the perfect complement to all that creaminess.
Note on Serving: Just like any cheesecake, this dessert is extremely rich, indulgent, and filling.
So I’d recommend a small, 3-ounce glass (the size of a large shot glass) for serving the parfaits.
(Wish I owned this set!)
(Not-so-subtle hint to Meat-and-Potatoes-Guy for the holidays!)
(He knows I’m kidding – our kitchen cabinets are already more overstuffed than we’ll be on Thanksgiving day).
Here is the complete recipe: