Simple Pumpkin Ricotta Parfait
For a quick and easy recipe using leftover canned pumpkin, you must try this simple pumpkin ricotta parfait. It’s sweet and creamy and looks so fancy. It’s perfect for company yet easy enough for a weeknight dessert. So easily made into more serving for larger crowds. Make some just for you the first time and enjoy every spoonful!
I use canned pumpkin for so many recipes that there’s usually extra in the fridge almost all the time.
Today was no different. I had just a few tablespoons from the other day so decided to make myself something simple and sweet while the dinner was baking and waiting for the kids to come off the bus.
Since I was making baked ziti, I decided to use a little of the ricotta as well.
Just a note, this parfait tastes even better if you let it sit in the fridge for about an hour.
So if you can hold off, make it, let it set up and later on, go for it! Look how pretty it turns out. Really makes a great presentation for a recipe that’s so simple.
Simple Pumpkin Ricotta Parfait
This recipe yields: 1 serving
Calories: 138
What you’ll need to make a simple pumpkin ricotta parfait…
Ingredients:
- 2 to 4 tbsp canned pumpkin
- 1 tsp packed brown sugar
- 4 heaping tbsp whipped topping such as Cool Whip or Truwhip
- 2 tbsp part skim ricotta cheese
- 1 graham cracker or 3 small ginger snap cookies, crushed
- 1/2 tsp ground cinnamon, or to taste
- pinch pumpkin pie spice
- 1/4 tsp vanilla extract
- aerosol whipped cream or more whipped topping for garnish
This is one easy and simple recipe…
Directions:
- In a small bowl, mix together the pumpkin along with 2 heaping tablespoons of the whipped topping. Add in brown sugar, vanilla extract, 1/2 tsp cinnamon and a pinch of pumpkin pie spice. Set aside for just a minute.
- In another small bowl, mix the ricotta with the other 2 heaping tablespoons of whipped topping. Set aside for a minute.
- Time to layer in your favorite goblet or dessert dish… Start with the pumpkin, place a dollop on the bottom of the glass, sprinkle a little cookie crumbs over that and now add a dollop of the ricotta mixture. Do this one more time with each layer. Save the remaining cookie crumbs.
- Place in the fridge for about one hour. When you take it out, you can now put on the whipped topping and sprinkle the last of the cookie crumbs.
- Dig down deep and take a big scoop and savor every bite!
🎃🎃🎃🎃🎃
Simple Pumpkin Ricotta Parfait
Ingredients
- 2-4 tbsp pumpkin puree, I used from a can
- 1 tsp packed brown sugar
- 4 heaping tbsp whipped topping suc Cool Whip or Truwhip
- 2 tbsp ricotta cheese, I used part skim
- 1 whole graham cracker or 3 small ginger snap cookies
- 1/2 tsp cinnamon
- pinch pumpkin pie spice
- 1/4 tsp vanilla extract
- 2 tbsp aerosol whipped cream or more whipped topping
Instructions
-
1.In a small bowl, mix together the pumpkin along with 2 heaping tablespoons of whipped topping. Add the teaspoon of brown sugar, vanilla, 1/2 tsp cinnamon and a pinch of pumpkin pie spice. Stir together. Set aside for just a minute.
2.In another small bowl, mix the ricotta with the other 2 heaping tablespoons of Cool Whip. Add the other 1/2 tsp cinnamon. Add a pinch of nutmeg and mix well. Set aside for a minute.
3.Time to layer in your favorite goblet or dessert dish… Start with the pumpkin, place a dollop on the bottom of the glass, sprinkle a little cookie crumbs over that and now add a dollop of the ricotta mixture. Do this one more time with each layer. Save the remaining cookie crumbs.
4.Place in the fridge for about one hour. When you take it out, you can now put on the whipped topping and sprinkle the last of the cookie crumbs.
5.Dig down deep and take a big scoop and savor every bite!
