Fall is here! Join Paula Roy as she makes a delicious no-bake pumpkin pie parfait in the new Gallery Townhomes at Cardinal Creek Village. Full Recipe Below:
How to cook small ‘pie’ pumpkins: split in half, scoop out seeds, bake cut side down at
350F for 35 – 45 minutes. Scoop out cooked flesh and puree. Can use canned pumpkin puree (not
pumpkin pie filling) instead.
¾ cup unseasoned pumpkin puree
3 tablespoons plain Greek yogurt
3 tablespoons maple syrup
1 teaspoon each powdered ginger, cloves and cinnamon
8 ginger cookies, crumbled
½ cup whipped cream
In a medium bowl, combine the pumpkin, yogurt, maple syrup and seasonings.
Place about 2 tablespoons of the pumpkin mixture in the bottom of four serving dishes (small
mason jars, cocktail glasses or even wine glasses work well).
Add a dollop of whipped cream to each dish.
Add a tablespoon of crumbled cookie to each dish.
Repeat all three layers; refrigerate until ready to serve.
Serves 4.
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
Video Transcription
I’m here today at J a Laporte nursery
and Cardinal Creek Village in Orleans
it’s home to all kinds of great seasonal
plants and trees and so on and at this
time of year they’ve also got a great
selection of pumpkins and today we’re
gonna make a recipe that’s perfect for
Thanksgiving or any fall entertaining
really and we’re starting with the
pumpkin and you’ll notice this is a very
petite pumpkin that’s what you want to
be cooking with don’t use your Halloween
jack-o’-lantern the flesh is a lot
stringier and tougher look for what they
call a pie or sugar pumpkin and you’re
wanting to cook it up first all you have
to do is split it in half scoop out the
seeds lay it face down on a baking sheet
and bake it for about 35 to 45 minutes
until it’s tender at 350 Fahrenheit and
you know what if you don’t have time for
that it’s really okay to buy a can of
pumpkin puree just look for the
unsweetened unseasoned kind as opposed
to pumpkin pie filling because you’re
gonna control the sweetening in this
recipe and make sure that it’s really
healthy and light and not loaded with
sugar so we’re gonna start by adding our
pumpkin puree to a mixing bowl you
notice it does get a bit dark the color
on the outside of the pumpkin is not
reflective of the cooked pumpkin that
you end up with and we’ve got
unsweetened plain Greek yogurt
it’s a really great base for a lot of
recipes because it adds a lot of flavor
thanks to the fat but it doesn’t add
sweetness and a little bit of maple
syrup for sweetness not too much pumpkin
like carrots and sweet potatoes has a
lot of its own natural sweetness that’s
why you don’t have to add too much and
then of course what would a pumpkin dish
be without pumpkin pie spice and that in
this case consists of cinnamon and
nutmeg and cloves and we’ll just
sprinkle that or ginger and cloves
excuse me and we’ll just sprinkle that
over and I’m gonna use a whisk actually
because I think that’s gonna be a lot
faster to get it nice and smooth and
that’s what you’re looking for
so when you cook up a pie pumpkin you
want to puree the flesh after you scoop
it out of the skin you really don’t want
it lumpy and if you do a whole pumpkin
and only need a portion just freeze the
rest in a container and it’ll be good
for six months at least there we go so
that’s how simple it is to mix up the
filling and now what we’re gonna do is
make our layered parfaits so first off
we’re gonna take some crumbled ginger
cookie I really like using ginger
because it echos the seasoning in the
pumpkin filling and just about a
tablespoon of each I love using little
glass jars because they’re kind of all
the rage right now and these ones are
pretty small so it’s a great way for
controlling the size of dessert you
don’t need a big treat after a full
dinner you could use little bowls you
can even use tea cups whatever you want
and then we’re gonna top each one with a
spoonful of the pumpkin pie mixture and
the same filling could be used easily in
an actual pumpkin pie by the way just
making a little bit of mess here but
it’s a real freeform dessert it doesn’t
matter there we go and you don’t want
them to look all perfect and smooth
that’s the whole point of this it’s a
great thing to make with kids for this
reason because there’s really nothing
you can do to mess it up next up we’re
going to add just to squirt a whip cream
I really like these real whipped cream
tubes because it’s just so quick and
easy you just want to make a little
layer that’ll get compressed when we put
more pumpkin on top also a job kids have
so much fun with and then we go for more
pumpkin actually more cookies first
excuse me
you could use oak meal cookies or any
other kind if your kids don’t prefer
ginger cookies digestives even which are
pretty plain flavored would be great and
then we’re gonna hack that down with a
little more filling obviously you can
scale this recipe up if you’re having a
big crowd you could double it or even
triple it absolutely no problem
a little bit more in these two and at
this point if you are making them ahead
of time it’s really easy to just pop a
lid on them and put it in fridge and
then when you’re ready to serve bring
them all out of the fridge take the lid
off and give them one last flourish of
whipped cream
look how great those look people are
going to be so excited when you bring
those to the table and it’s way easier
than making pumpkin pie
[Music]