Pumpkin Parfait

By Mark Bittman

Updated November 7, 2016

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
20 to 25 minutes, plus freezing
Rating
3(309)
Comments
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This no-bake dessert, inspired by an idea from my colleague Suzanne Hamlin, does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like – or not.

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Ingredients

Yield:8 to 10 servings

  • 1 (15-ounce) can puréed pumpkin (about 1 ¾ cups)

  • 2 cups heavy cream, divided

  • ¾ cup whole milk

  • ¾ cup plus 1 tablespoon sugar

  • ½ teaspoon ginger

  • ¼ teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 2 tablespoons rum

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

22 grams carbs; 56 milligrams cholesterol; 258 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 1 gram trans fat; 1 gram fiber; 23 milligrams sodium; 2 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the pumpkin, ¾ cup cream, milk, ¾ cup sugar, spices and rum. Line an 8- or 9-inch square pan with plastic wrap, and pour the mixture into the pan. Wrap the whole pan in plastic, and freeze it in the coldest part of your freezer for at least 4 to 6 hours, until it is frozen solid; it can keep for as long as two days.

  2. Step 2

    Remove the pan from the freezer about 20 minutes before serving.

  3. Step 3

    Whip the remaining cream with the 1 tablespoon sugar. Refrigerate while completing the dessert.

  4. Step 4

    Working quickly to avoid as much melting as possible, cut the frozen pumpkin mixture into small cubes and purée them in a food processor until they are smooth. In small parfait or wine glasses, layer 2 tablespoons pumpkin mixture, then a rounded tablespoon whipped cream, alternating for 4 layers. Serve immediately.

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Ratings

3 out of 5
309 user ratings
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Comments

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Rachael

This is ice cream without the machine!

silvia rennie

Delicious! At least 4 or 4 1/2 stars. My young granddaughters want this for their birthday dinner desserts (of course minus the rum). I don't bother w. layers, just mix it all together. If you don't mix too thoroughly, you can get a lovely marbled (as in paper marbling) effect. Planning to make it with macadamia cream next time, to stay vegan.

Madeline

I used rum extract instead of rum...I looked it up and a half teaspoon is equivalent to one tablespoon. I think vanilla extract would also be tasty. I also wanted to say this was a good pumpkin recipe for a hot climate. Suprisingly refreshing.

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