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Pumpkin Pie Parfaits

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 0 mins
  • Total Time: 5-10 mins
  • Yield: Serves 6 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American


Easy no-bake pumpkin pie parfaits made with real pumpkin, yogurt, light cream cheese and graham crackers.



Pumpkin Mousse:

  • 1 ½ cups pumpkin puree
  • ½ cup vanilla Greek yogurt
  • 3 tablespoons maple syrup
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon kosher or sea salt

 Cream Cheese Filling:

  • 4 ounces low fat cream cheese (Neufchatel)
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons pure vanilla extract


  • ¼ cup sliced almonds, crushed
  • ¼ cup graham cracker crumbs


  1. In a medium bowl, vigorously whisk together the pumpkin puree, Greek yogurt, maple syrup, cinnamon, nutmeg, vanilla extract and salt until fluffy. Transfer to a gallon Ziploc bag and snip one bottom corner of the bag. Set aside.
  2. In a medium bowl, use a hand mixer to whip the cream cheese, Greek yogurt, sugar and vanilla extract until fluffy. Transfer to a gallon Ziploc bag and snip one bottom corner of the bag. Set aside.
  3. Gather 6 small jars or dessert cups. Pipe a 1-inch layer of the pumpkin mousse, then a 1-inch layer of cream cheese filling, then a sprinkle of the crushed almonds and graham cracker crumbs. Repeat for 2 more layers in each jar, finishing with the almonds and graham cracker crumbs on top. Refrigerate 30 minutes or serve immediately.


Cooking Tip: If you need to warm up the cream cheese quickly, place the block (in the wrapper) in a bowl of hot water for 5-10 minutes or until softened.


  • Serving Size: 1 parfait
  • Calories: 177
  • Sugar: 18g
  • Sodium: 168mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 12mg

Keywords: pumpkin, dessert, pie, parfait, parfaits, thanksgiving, holiday