These Pumpkin Pie Parfaits are perfect to add to your fall dessert menu.

Sometimes I need a dessert for only 2 people. My husband does not love sweets like I do, so I wanted to create a dessert that is not a cake or a pie.   Pumpkin Pie Parfaits with Chocolate Toffee Bits are a simple dessert that lets you enjoy the taste of traditional pumpkin pie  without having most of the pie leftover.

This recipe is perfect because you can adjust it to prepare how many parfaits you need to serve.

I was happy to find these smaller cans of pumpkin available at the grocery store.  They are 1/2 cup size.

I also like to use graham cracker pie crusts in my base layer instead of plain graham cracker crumbs.  I just crumble the pie crust into a storage container and measure from there when I need them.  The pie crust has a sweeter flavor.

When you need a quick, easy dessert this fall, try these parfaits.

HOW TO MAKE PUMPKIN PIE PARFAITS:

INGREDIENTS:
3 oz cream cheese softened
1/3 cup confectioner sugar
3 Tablespoons instant vanilla pudding mix
1/3 cup canned pumpkin
1/3 cup whole milk
2/3 cup graham cracker pie crust crumbs
4 Tablespoons frozen whipped topping thawed
2 Tablespoons chocolate toffee chips

INSTRUCTIONS

• In a small mixing bowl, beat together the cream cheese and confectioner sugar until smooth; set aside.

• Place the pudding mix, pumpkin and milk into a medium size mixing bowl. Beat together until well combined, using an electric mixer. Set aside.

• Place 2 tablespoons of the graham cracker crumbs into the bottom of each of the 2 (8 or 9oz) parfait glasses. Press down with fingertips.

• Divide the confectioner sugar mixture evenly between the 2 glasses and spread with small spoon. Divide the pumpkin mixture evenly between the 2 glasses and spread over the cream cheese layer.

• Sprinkle the remaining graham cracker crumbs over the pudding layer. Top each parfait with 2 tablespoons of whipped topping. Sprinkle half of the toffee bits over each parfait.

• Refrigerate until ready to serve

We have a very large family, and sometimes I need a pumpkin dessert that serves a lot. This calls for my
Pumpkin Butterscotch Mascarpone Cookie Tart.

Why You Will Love Pumpkin Pie Parfaits

• They are a perfect dessert when you are having a small crowd.
• You can make the number of these that you need for a larger crowd.
• These are perfect for fall and Thanksgiving with all of the flavors of a traditional pumpkin pie but so much easier.
• They are unique looking and always get great compliments.
• These parfaits are so easy to make.

Helpful Tips and Frequently Asked Questions

• These parfaits can be made in small, clear glasses, clear dessert dishes, half pint mason jars, or the plastic dessert cups like I use. They can be found at craft stores, kitchen stores and on Amazon. The square tops with wide openings work the best.
• I like to use graham cracker pie crusts in my base layer instead of plain graham cracker crumbs.  I just crumble the pie crust into a storage container and measure from there when I need them.  The pie crust has a sweeter flavor.

Can I make these parfaits ahead of time?
YES. They can be made 1 day ahead of time, cover with a plastic wrap or lid, and store in the refrigerator for up to 2 days. The crust will become soggy the more time it sets.

Do I have to use Cool-Whip or a topping like this?
No. This is an easy one to use that holds up well in these cups, but you can use a homemade whipped topping if desired.

This post was shared on Sweet Little Bluebird Weekend Potluck.

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PUMPKIN PIE PARFAITS

Pumpkin Pie Parfaits topped with Chocolate Toffee Bits are perfect to add to your fall dessert menu. Easy to make and delicious. Individual servings of a holiday treat.

Course Desserts

Cuisine American

Keyword Pumpkin Pie Parfait, Pumpkin dessert

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 Serves 2

Calories 352kcal

Author pamelashank2015

Ingredients

• 3 oz cream cheese softened
• 1/3 cup confectioner sugar
• 3 Tablespoons instant vanilla pudding mix
• 1/3 cup canned pumpkin
• 1/3 cup whole milk
• 2/3 cup graham cracker pie crust crumbs
• 4 Tablespoons frozen whipped topping thawed
• 2 Tablespoons chocolate toffee chips

Instructions

• In a small mixing bowl, beat together the cream cheese and confectioner sugar until smooth; set aside.
• Place the pudding mix, pumpkin and milk into a medium size mixing bowl. Beat together until well combined, using an electric mixer. Set aside.
• Place 2 tablespoons of the graham cracker crumbs into the bottom of each of the 2 (8 or 9oz) parfait glasses. Press down with fingertips.
• Divide the confectioner sugar mixture evenly between the 2 glasses and spread with small spoon. Divide the pumpkin mixture evenly between the 2 glasses and spread over the cream cheese layer.
• Sprinkle the remaining graham cracker crumbs over the pudding layer. Top each parfait with 2 tablespoons of whipped topping. Sprinkle half of the toffee bits over each parfait.
• Refrigerate until ready to serve

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

• These parfaits can be made in small, clear glasses, clear dessert dishes, half pint mason jars, or the plastic dessert cups like I use. They can be found at craft stores, kitchen stores and on Amazon. The square tops with wide openings work the best.
• I like to use graham cracker pie crusts in my base layer instead of plain graham cracker crumbs.  I just crumble the pie crust into a storage container and measure from there when I need them.  The pie crust has a sweeter flavor.

They can be made 1 day ahead of time, cover with a plastic wrap or lid, and store in the refrigerator for up to 2 days. The crust will become soggy the more time it sets.