World Cuisine Recipe ∶ Pumpkin Parfaits

This is a lighter alternative to pumpkin pie. I have not doubled this recipe, so I don't know how that would turn out, but I'd like to know if someone does.

Ingredients

• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon orange juice concentrate, thawed
• 1 (14 ounce) can pumpkin puree
• ¼ cup maple syrup
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon orange juice concentrate, thawed
• ¼ cup chopped toasted pecans
• ¼ cup crushed gingersnaps

Cooking Directions

1. Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
2. Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.

Nutrition Facts

• calories542
• carbohydrateContent72.1 g
• cholesterolContent61.6 mg
• fatContent26.8 g
• fiberContent4.3 g
• proteinContent7 g
• saturatedFatContent13.4 g
• sodiumContent474 mg
• sugarContent44.4 g