Pumpkin Pie Parfait


Pumpkin Pie Filling

  • 15 ounce can pumpkin puree
  • 12 ounce can evaporated milk
  • 2 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Oatmeal Crumble

  • 1 cup old fashioned rolled oats
  • 2 tablespoons butter, melted
  • 1 tablespoon all-purpose flour
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 12 tablespoons chopped pecans or walnuts, optional


  • 2 cups your favorite vanilla yogurt, regular, light or Greek
  • 1/4 cup ginger snaps, crushed


Pumpkin Pie Filling

  1. Preheat oven to 400 degrees. Lightly spray an 8-inch baking pan with cooking spray and set aside.
  2. Add all the ingredients into a large bowl and mix until blended.
  3. 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.
  4. Cool at room temperature then place in the refrigerator to cool completely.

Oatmeal Crumble

  1. While pumpkin pie filling is cooling, preheat oven to 350 degrees.
  2. Mix all the ingredients in a medium bowl and spread evenly on a small baking sheet.
  3. Bake for 9-10 minutes until toasted.
  4. Set on a wire rack to cool.


  1. Spoon about 1/3 cup of yogurt into the bottom of a small cup or jar. Top with 1/3 cup pumpkin pie, 2 tablespoons of oatmeal crumble and 1 tablespoon crushed gingersnaps. Repeat layer, ending with ginger snaps.
  2. Serve immediately or cover and refrigerate until ready to serve.


You can substitute yogurt for whipped cream or vanilla ice cream instead.
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.