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Light Pumpkin Pie Gingersnap Parfait - this easy to assemble pumpkin pie in a jar recipe is perfect for a snack or dessert

Light Pumpkin Pie Gingersnap Parfaits

Prep Time 35 minutes
Cook Time 3 minutes
Total Time 38 minutes
Servings 4


  • 1/2 cup unsweetened cashew milk or low-fat milk
  • 1 pack .25 ounce unflavored gelatin
  • 1 can 15 ounce pumpkin puree
  • 2 egg yolks
  • 1/2 cup plus 1 tablespoon maple syrup divided
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract divided
  • 1/4 cup heavy cream
  • 1/4 cup non-fat Greek yogurt
  • 12 gluten-free gingersnap cookies reserve 4 whole cookies; crumble the rest


  1. Place cashew milk in a small pot; sprinkle gelatin on top and mix well, making sure there are no lumps; let sit 3 minutes while gelatin softens. Place pot on stove and heat on medium-low until gelatin just melts, about 3 minutes (do not boil).
  2. Place pumpkin, egg yolks, 1/2 cup maple syrup, cinnamon and 1 teaspoon vanilla extract in a large bowl. Beat until smooth. Gradually pour in melted gelatin and continue to beat until mixed through. (If you have a food processor, you can use that for an even smoother consistency). Cover and refrigerate for two hours.
  3. Place heavy cream in a small bowl and beat until soft peaks form; add 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract and beat until stiff peaks form. Add Greek yogurt and beat until mixed thoroughly.
  4. To assemble parfaits, place one gingersnap cookie in the bottom of each of four 1/2-pint jars or serving glasses. Spoon 1/4 cup pumpkin mixture on top of each cookie; sprinkle some crumbled gingersnap cookies on top; spoon a dollop of whipped yogurt cream on top. Divide remaining pumpkin mixture among four jars. Top with remaining whipped yogurt cream and garnish each serving with a whole cookie.