Pumpkin Pie Parfaits

The weather is going bonkers again (I seriously wore shorts today). It’s probably the gnomes honestly. Those little buggers totally came into our house only to break our oven and dishwasher simultaneously and move everyones socks around. Maybe they have magical weather altering powers.
Moreover, I still wanted something autumnal with cinnamon hints and warm orange pumpkin tints today in preparation for Thanksgiving. But due to the oven, and the uncomfortably warm weather, a pumpkin pie was out.

So I turned that thing into a PUMPKIN PIE PARFAIT. 
5 days until Thanksgiving > 86 degrees in College Station. 

This dessert/snack/magical thing is incredibly easy to make and happens to be a quite healthy alternative to pumpkin pie, if one is curious.

To start, I’m going to divulge a very big secret. I present to you my favorite snack of all time: the cracker cookie. These happen to be whole wheat crackers that taste like straight up COOKIES, a shortbread-graham cracker hybrid of sorts.

Take three of these cracker cookies, crumble by hand, and set aside. If you don’t have these (shameful), you can substitute 1 1/2 graham crackers, too.

Next, grab a 4oz container of vanilla yogurt and place in a small mixing bowl (I’m all about Activia and those probiotics but you can use whichever brand tickles your fancy)

Next, add two pinches of cinnamon and about 3/4 teaspoon pumpkin puree to the mix. I add the puree about 1/4 teaspoon at a time to taste, making sure I get the pumpkin flavor evident but not too overpowering.

Whisk until the mixture is smooth, unicolored, and combined. Set aside.

To assemble the parfait, place one third of the cracker cookie crumbs in the bottom of a clear glass. Top with 1/3 of the yogurt mixture and a few miniature chocolate chips.

If it’s any consolation, I adore mini chocolate chips. When eaten, they don’t count as real chocolate chips because they’re so small…right?

Continue the layering process until your parfat is complete! Stick it back in the fridge for about 5 minutes to allow the flavors to meld. Enjoy!

Pumpkin Pie Parfait
Prep Time: 10 minutes Yield: 1

Ingredients:
3 cracker cookies by Carr’s Whole Wheat Crackers (see above), crumbled
*you can substitue 1 1/2 graham crackers instead
3 teaspoons mini chocolate chips
1 4oz container of vanilla yogurt
2 pinches cinnamon
3/4 teaspoon pumpkin puree


Directions: 
1. To make the parfait base, take three “cracker cookies” or graham crackers, crumble by hand, and set aside.
2. Place the contents of one 4oz container of vanilla yogurt in a small mixing bowl.
3. Next, add two pinches of cinnamon and about 3/4 teaspoon pumpkin puree to the mix. I add the puree about 1/4 teaspoon at a time until I get the pumpkin flavor evident but not too overpowering.
4. Whisk until the mixture is smooth, unicolored, and combined. Set aside.
5. To assemble the parfait, place one third of the cracker cookie crumbs in the bottom of a clear glass. Top with 1/3 of the yogurt mixture and a teaspoon of miniature chocolate chips. Continue the layering process until your parfat is complete!
6. Stick it back in the fridge for about 5 minutes to allow the flavors to meld. Enjoy!

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