Salted Caramel Pumpkin Parfaits – A Decadent Fall Dessert
Get ready to indulge in the ultimate fall dessert with these Salted Caramel Pumpkin Parfaits! These parfaits combine creamy pumpkin pudding, layers of cream cheese frosting, crunchy gingersnaps, and a luxurious homemade salted caramel drizzle. Not only are they a feast for the eyes, but they’re also bursting with flavors that perfectly capture the essence of autumn.
Let’s dive into this delightful recipe that’s sure to impress at any gathering or holiday feast!
Salted Caramel Pumpkin Parfaits Recipe
Ingredients
For the Parfaits
- 40 gingersnaps, chopped
- 1 (5.1 oz) package vanilla instant pudding mix
- 1 (15 oz) can pumpkin purée
- 2 cups cold milk
- 1 1/2 tablespoons pumpkin pie spice
- 2 (10 oz) containers Cool Whip Cream Cheese Frosting, thawed
For the Salted Caramel
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, cubed and at room temperature
- 1 cup heavy cream, at room temperature
- 1 tablespoon sea salt
Directions
1. Prepare the Salted Caramel
In a medium-sized saucepan, spread the granulated sugar in an even layer over medium-high heat. Allow it to melt without stirring until it starts to liquefy. Begin stirring gently with a whisk until the sugar reaches a deep amber color (about 350°F if using a thermometer).
Carefully add all the butter cubes at once, whisking continuously until smooth. The mixture will bubble up, so use caution. If needed, switch to a wooden spoon for easier stirring. Remove from heat and slowly pour in the heavy cream, stirring until fully combined. Add the sea salt, stir, and let the caramel cool for 10-15 minutes.
2. Prepare the Pumpkin Pudding Layer
In a large mixing bowl, whisk together the vanilla pudding mix, pumpkin pie spice, and cold milk until it thickens, about 2 minutes. Fold in the pumpkin purée until fully incorporated and set aside.
3. Assemble the Parfaits
In 8 small jars or serving glasses, add about 2 tablespoons of chopped gingersnaps to form the base layer. Next, add a layer of pumpkin pudding, followed by a layer of cream cheese frosting. Drizzle a spoonful of salted caramel over the frosting.
Repeat the layering process, finishing with a final drizzle of salted caramel and a sprinkle of extra gingersnap crumbles on top for added crunch and decoration.
4. Chill and Serve
Place the parfaits in the refrigerator to chill for at least 2 hours before serving to allow the flavors to meld.
Storage Tip
Extra salted caramel can be stored in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before using.
Recipe Notes
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 25 minutes
- Calories: 380 kcal per serving
- Servings: 8
These Salted Caramel Pumpkin Parfaits are a delightful, no-bake dessert that brings together everything we love about fall flavors. The contrast of creamy layers with the spiced gingersnaps and the sweet-salty caramel drizzle makes each spoonful a treat. Perfect for making ahead, these parfaits are great for holiday entertaining or any autumn celebration.
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Salted Caramel Pumpkin Parfaits
- Total Time: 2 hours 25 minutes
- Yield: 8 1x
Description
The Salted Caramel Pumpkin Parfaits are the ultimate autumn indulgence, combining creamy pumpkin, spiced gingersnap crumbles, and a decadent salted caramel sauce. Each layer brings a different texture and flavor, making every spoonful a delight. These parfaits make an elegant and simple-to-serve dessert for holiday gatherings or cozy nights in.
Ingredients
For the Parfaits:
40 gingersnaps, chopped
1 (5.1 oz) package vanilla instant pudding mix
1 (15 oz) can pumpkin puree
2 cups cold milk
1 1/2 tablespoons pumpkin pie spice
2 (10 oz) containers Cool Whip Cream Cheese Frosting, thawed
For the Salted Caramel:
2 cups granulated sugar
12 tablespoons unsalted butter, cubed and at room temperature
1 cup heavy cream, at room temperature
1 tablespoon sea salt
Instructions
Prepare the Salted Caramel:
Place sugar in an even layer in a medium-sized saucepan over medium-high heat. Allow it to melt without stirring until it begins to liquefy. Stir with a whisk as it melts until it reaches a deep amber color (around 350°F), using a thermometer if available.
Carefully add butter cubes all at once, whisking until smooth. The mixture will bubble up, so take caution. Switch to a wooden spoon if needed.
Remove from heat and slowly pour in the heavy cream, stirring until fully incorporated. Stir in sea salt and let the caramel cool for 10-15 minutes.
Assemble the Parfaits:
In a large bowl, whisk together the pudding mix, pumpkin pie spice, and milk until thickened, about 2 minutes. Fold in the pumpkin puree and set aside.
In 8 small jars or serving glasses, layer about 2 tablespoons of chopped gingersnaps at the base.
Add a layer of pumpkin pudding, followed by a layer of cream cheese frosting. Drizzle with a spoonful of salted caramel.
Repeat the layers until all ingredients are used, finishing with a drizzle of salted caramel and extra gingersnap crumbles on top.
Chill parfaits in the refrigerator for at least 2 hours before serving.
Storage Tip:
Extra salted caramel can be stored in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before using.
- Prep Time: 25 minutes
Nutrition
- Calories: 380