All your favorite flavors of pumpkin pie blended in a Pumpkin Pie Parfait topped with creamy yogurt and a oatmeal crumble.
I am a sucker for a slice of a good pumpkin pie and I surely can’t wait until Thanksgiving to get my pumpkin pie fix. I remember when I was a kid I didn’t like pumpkin pie. #whatwasithinking. Pumpkin pie is the best. Sweet, creamy with a hint of cinnamon, nutmeg and ginger. Come January when I pass around the coffee and the pumpkin pie far too many times, I put pumpkin on the back burner for another nine months.
When the leaves begin to change and there’s a chill in the air, I am in the mood for pumpkin again. It is love at first bite. I promise I’ll keep my pumpkin recipes to a minium, so this will be the only one…at least for this week.
What I love about this pumpkin pie parfait is you can easily customize it to your preference. You could use ice cream or whipped cream in place of the yogurt for a sweeter dessert, perfect for entertaining. You could also omit the oatmeal crumble and just have a nice thick layer of crumbled ginger snaps or use granola you have on hand.
The pumpkin filling is everything I use in my classic pumpkin pie without the crust. So I guess I don’t feel as guilty when I keep eating spoonfuls of this yummy filling. It is so easy to make. You just add all the ingredients into a large bowl and whisk it up until blended. Pour it into a greased 8 inch baking pan and bake it for about an hour. Simple as that. Once its cooled, add spoonfuls of the filling into th parfait and enjoy! You can even make these ahead in small mason jar and have them on hand to take to work, after school snacks or perfect for a fall picnic at the pumpkin patch.
What you need
Old fashioned rolled oats
Step one: Add all the ingredients for the pumpkin pie in a large bowl. Whisk until blended.
Step two: Pour into a prepared 8 inch baking pan and bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for about 45 minutes more. Once top is set, remove from oven and cool completely.
Step three: In a medium bowl combine all the ingredients for the oatmeal crumble. Spread on a small baking sheet and bake for about 8-9 minutes until toasted. Remove from oven and allow to cool.
Step four: Assemble and serve immediately or cover and refrigerate until ready to serve.
- 15 ounce can pumpkin puree
- 12 ounce can evaporated milk
- 2 large eggs, lightly beaten
- ½ cup sugar
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup old fashioned rolled oats
- 2 tablespoons butter, melted
- 1 tablespoon all-purpose flour
- 1 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1-2 tablespoons chopped pecans or walnuts, optional
- 2 cups your favorite vanilla yogurt, regular, light or Greek
- ¼ cup ginger snaps, crushed
- Preheat oven to 400 degrees. Lightly spray an 8-inch baking pan with cooking spray and set aside.
- Add all the ingredients into a large bowl and mix until blended.
- Pour into prepared baking pan. Bake for 15 minutes then reduce to 350 degrees and baking for about 45 minutes more until top is set.
- Cool at room temperature then place in the refrigerator to cool completely.
- While pumpkin pie filling is cooling, preheat oven to 350 degrees.
- Mix all the ingredients in a medium bowl and spread evenly on a small baking sheet.
- Bake for 9-10 minutes until toasted.
- Set on a wire rack to cool.
- Spoon about ⅓ cup of yogurt into the bottom of a small cup or jar. Top with ⅓ cup pumpkin pie, 2 tablespoons of oatmeal crumble and 1 tablespoon crushed gingersnaps. Repeat layer, ending with ginger snaps.
- Serve immediately or cover and refrigerate until ready to serve.
For Pumpkin Pie, pour pumpkin filling into a pie crust and bake for 15 minutes at 400 degrees. Reduce to 350 degrees and bake for an additional 45 minutes longer until center is set.