For a quick and easy recipe using leftover canned pumpkin, you must try this. It’s sweet and creamy and looks so fancy it’s perfect for company. Easily made into large quantities. Make some just for you the first time and enjoy every spoonful!
use canned pumpkin for so many recipes that I usually have extra in the fridge. Today was no different. I had just a few tablespoons from the other day. I decided to make myself something simple and sweet while the dinner was baking and I was waiting for the kids to come off the bus. Since I was making baked ziti, I figured I would use a little of the ricotta as well. Just a note, this 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 this dessert is. Makes a great presentation.
Simple Pumpkin Ricotta Parfait
This recipe yields: 1 serving
Calories: 138
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
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!
Enjoy!
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!
