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Easy No-Bake Pumpkin Pie Parfaits: Best 5-Minute Dessert

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These no-bake pumpkin pie parfaits deliver creamy pumpkin, warm spices, and a satisfying crunch in just five minutes of active time. Perfect for fall gatherings or a quick weeknight treat.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar (or reduce to 1/3 cup for less sweet)
  • 1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, pinch cloves)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, cold (or 1 1/2 cups frozen whipped topping, thawed)
  • 1 cup (about 100g) crushed gingersnap cookies (about 12–15 cookies)
  • 2 tablespoons unsalted butter, melted (optional)
  • Extra whipped cream or whipped topping for garnish
  • Pinch of pumpkin pie spice or cinnamon for dusting
  • A few whole gingersnap cookies for garnish (optional)

Instructions

  1. Prepare the Crunchy Layer: Place the gingersnap cookies in a zip-top bag and crush them with a rolling pin until you have a mix of fine crumbs and small chunks. If using melted butter, stir it into the crumbs until evenly moistened. Set aside.
  2. Make the Pumpkin Layer: In a medium bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and a pinch of salt. Stir until smooth and well combined. Taste and adjust spices if needed. Refrigerate for 10 minutes if too loose.
  3. Make the Cream Cheese Layer: In a separate medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 30 seconds. Add the sugar and vanilla extract, and beat until combined. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. (If using thawed whipped topping, fold it directly into the cream cheese mixture.)
  4. Assemble the Parfaits: In serving glasses or jars, layer about 1-2 tablespoons of gingersnap crumbs at the bottom. Add 2-3 tablespoons of the pumpkin mixture, then 2-3 tablespoons of the cream cheese mixture. Repeat the layers: crumbs, pumpkin, cream cheese mixture. End with a final dollop of cream cheese mixture on top.
  5. Chill (Optional but Recommended): Cover the parfaits with plastic wrap or lids and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the layers to set.
  6. Garnish and Serve: Just before serving, add a final swirl of whipped cream on top. Dust with a pinch of pumpkin pie spice or cinnamon. Add a whole gingersnap cookie for presentation. Serve cold.

Notes

For cleanest layers, use a piping bag or zip-top bag with corner snipped off. Chill time is recommended for best texture and flavor. Parfaits can be made up to 24 hours ahead; add garnish just before serving. For dairy-free, use plant-based cream cheese and dairy-free whipped topping. For gluten-free, use gluten-free graham crackers or shortbread cookies.

Nutrition

Keywords: no-bake pumpkin pie parfaits, easy pumpkin dessert, 5-minute dessert, fall dessert, pumpkin parfait, no-bake dessert, pumpkin pie parfait, quick dessert, Thanksgiving dessert, pumpkin spice

Find it online: https://jollyfork.com/easy-no-bake-pumpkin-pie-parfaits-best-5-minute-dessert/