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5-Minute Pumpkin Greek Yogurt Parfait | The Mediterranean Dish. Pumpkin puree, Greek yogurt, a little mascarpone with brown sugar, molasses! Top with chocolate chips and your favorite nuts! The perfect gluten-free Thanksgiving treat...but if you ask me, I'll have this for breakfast any day!
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5 from 26 votes

5-Minute Pumpkin Parfait

This creamy pumpkin parfait combines pumpkin puree, Greek yogurt, mascarpone, cinnamon, and nutmeg for an easy fall dessert. Finish the individual parfaits with honey or molasses, dark chocolate, and chopped nuts for a little crunch.
Prep Time5 minutes
Cook Time0 minutes
Resting Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, Mediterranean
Diet: Gluten Free, Low Calorie, Vegetarian
Servings: 6 Servings
Author: Suzy Karadsheh

Ingredients

  • 1 (15-ounce) can pumpkin puree, or a scant 2 cups homemade pumpkin puree
  • 1 1/4 cups Greek yogurt
  • 3 to 4 tablespoons mascarpone cheese
  • 1 tablespoon vanilla extract
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 to 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg

Parfait toppings

  • 2 tablespoons honey or molasses, plus more for garnish
  • Chocolate chips, for garnish
  • Chopped hazelnuts or walnuts, for garnish

Instructions

  • Mix the parfait. Add the pumpkin puree, Greek yogurt, mascarpone, vanilla, brown sugar, cinnamon, nutmeg, and honey or molasses to a large mixing bowl. Use an electric hand mixer on low speed or a whisk to mix until smooth and evenly combined.
  • Taste and adjust. Taste the pumpkin mixture and adjust the sweetness or spices to your liking. Add a little more molasses or brown sugar for sweetness or more cinnamon or nutmeg for a warmer flavor. Mix again to combine.
  • Portion and chill. Divide the pumpkin yogurt mixture among six small 3-ounce serving glasses or mason jars. Cover and refrigerate for 30 minutes or overnight.
  • Finish and serve. Just before serving, top each parfait with a drizzle of molasses or honey, chocolate chips, and chopped hazelnuts or walnuts.

Video

Notes

  • Make ahead: Prepare the pumpkin parfait one night in advance. Refrigerate it in a tightly covered container or divide it among individual mason jars. If stored in one container, stir the mixture before transferring it to the serving glasses.
  • Keep the toppings crunchy: Wait to add the chocolate chips and nuts until immediately before serving.
  • Using molasses: Do not use blackstrap molasses. Its flavor is too strong and bitter for this dessert.
  • To serve a larger group: Double the recipe to make 12 small servings.
  • Shop: Visit our shop for Mediterranean ingredients, including Greek honey, ground nutmeg, and our full collection of Mediterranean spices.

Nutrition

Calories: 143.4kcal | Carbohydrates: 19.5g | Protein: 6.1g | Fat: 4.1g | Saturated Fat: 2.8g | Cholesterol: 10.2mg | Potassium: 171.7mg | Fiber: 2.5g | Sugar: 15.3g | Vitamin A: 11899.3IU | Vitamin C: 3.2mg | Calcium: 95.2mg | Iron: 1.2mg

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