Pumpkin Parfaits


  • 1 15-oz. can pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 1 8-oz. container Tofutti Better than Cream Cheese
  • 1 tsp. vanilla
  • 1/2 c. pure maple syrup
  • 1 c. graham cracker crumbs
  • 2 c. soy whipped topping or creamy topping of your choice


In a medium size bowl combine the pumpkin, pumpkin pie spice, Tofutti better than cream cheese, vanilla, and pure maple syrup and whip together with an electric mixer until smooth and creamy.

Layer 8 parfait glasses that hold ¾ cup each with:

1st layer – Pumpkin filling

2nd layer – graham crackers

3rd layer – whipped topping

4th – 6th layers – repeat

7th – 10th layers – pumpkin, graham crackers, pumpkin

Put a dab of whipped topping on top and garnish with graham cracker crumbs, a cherry or grated carob curls.

Chill until ready to serve.

Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.