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Pumpkin pudding parfait
Stroller Envy

Pumpkin Pudding Parfait

A printable version of pumpkin pudding parfait.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cooling, chilling or freezing 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 package sugar-free vanilla instant pudding mix 1 oz, with label directions calling for 2 cups dairy milk
  • 2 cups cold dairy milk
  • 1 cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup plain Greek yogurt
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon cinnamon
  • 1/3 cup graham cracker crumbs
  • 1/4 cup chopped pecans

Method
 

  1. Whisk the 1-ounce instant pudding mix with 2 cups cold dairy milk for 2 minutes, following its label. Do not use the same quantity of almond milk.
  2. Stir in 1 cup of pure pumpkin puree, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of vanilla extract until smooth.
  3. Refrigerate for at least 30 minutes to set completely.
  4. In a separate bowl, mix 1 cup of Greek yogurt with 2 tablespoons of erythritol and ½ teaspoon of cinnamon.
  5. Measure 1/3 cup graham cracker crumbs.
  6. Chop ¼ cup of pecans.
  7. Divide pudding, yogurt, crumbs and pecans among six 8-ounce glasses, layering evenly.
  8. Finish with a little yogurt and pecans, dividing the full quantities among the six glasses.
  9. Refrigerate for at least 1 hour before serving to allow flavors to meld.
  10. Serve chilled. These can be made up to 24 hours ahead.

Notes

Equipment: mixing bowls, whisk, six 8-ounce glasses.
Serving size: one 6th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.