No-cook pumpkin pie parfaits

The great taste of pumpkin pie without all the effort!

When it’s really hot out, the last thing I want to do is turn on the oven to cook. Yet, at the same time, I cannot imagine entertaining friends and family but not serving dessert. This recipe is perfect for summertime dining, whether at home, at the cottage or even on a picnic. It’s healthy, really quick to pull together and is a great make-ahead option too. Plus, it tastes just like pumpkin pie….and who doesn’t love pumpkin pie?

Ingredients

  • 3/4 cup (185 mL) unseasoned canned pumpkin puree
  • 3 tablespoons (45 mL) plain Greek yogurt
  • 3 tablespoons (45 mL) maple syrup
  • 1 teaspoon (5 mL) each powdered ginger, cloves and cinnamon
  • 8 ginger cookies
  • 1/2 cup (125 mL) whipped cream, slightly sweetened

Method

  • In a medium bowl, combine the pumpkin, yogurt, maple syrup and seasonings.
  • Place about 2 tablespoons of the pumpkin mixture in the bottom of four serving dishes (small mason jars, cocktail glasses or even wine glasses work well).
  • Add a dollop of whipped cream to each dish.
  • Crumble one cookie into each dish.
  • Repeat all three layers; refrigerate until ready to serve (cover if refrigerating more than an hour so the desserts do not absorb odours from the fridge).

Makes 4 individual desserts; can easily be doubled, tripled or more.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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