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Pumpkin Crunch Parfaits


  • 3/4 cup cold whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping
  • 1 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup chopped pecans
  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • Additional whipped topping


  • 1. In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans.
  • 2. Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. Refrigerate leftovers.

Nutrition Facts

1 parfait (calculated without additional whipped topping): 447 calories, 23g fat (7g saturated fat), 4mg cholesterol, 486mg sodium, 55g carbohydrate (31g sugars, 3g fiber), 5g protein.


Average Rating: 5
  • queenpenguin
    Oct 10, 2010

    Everyone really loved this. Will make again for sure!

  • johnsen
    Sep 2, 2010

    really good

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