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Simple Pumpkin Ricotta Parfait

A quick delicious sweet treat to enjoy anytime of day. Great for one or a larger crowd. Enjoy the creamy deliciousness!
Course brunch, Classic Recipes, Dessert, Snack
Cuisine American
Keyword parfait
Prep Time 5 minutes
chilling 1 hour
Servings 1 serving
Calories 138 kcal
Author Pam


  • 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


  1. 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!