Pumpkin Spice Parfaits

Recipe by David Davis-Hight, Weavers Way Chestnut Hill Hot Bar Coordinator


  • 16 oz. pumpkin puree
  • 2 8-oz. bars cream cheese, softened
  • 2 cups eggnog
  • 1 sleeve graham crackers
  • 1 stick unsalted butter
  • 2 tbs. vanilla paste or vanilla extract, divided
  • 2 cups sugar, divided
  • 4 tbs. pumpkin pie seasoning, divided

Makes five servings

  1. Place cream cheese in a mixing bowl. Add one cup eggnog, one cup sugar, two tablespoons pumpkin pie seasoning, and two tablespoons vanilla paste or extract. Cream mixture together.
  2. Add pumpkin puree into a separate bowl along with the remainder of the dry ingredients, the rest of the eggnog, and the rest of the pumpkin pie spice. Mix well.
  3. Melt butter, crumble the graham crackers, add the melted butter to the graham crackers, and mix well. The texture should be similar to wet sand.
  4. Prepare some wine glasses: Spoon in a layer of graham cracker crust at the bottom, followed by a layer of pumpkin, then a layer of cream cheese. You’re roughly adding a tablespoon of each element at a time.
  5. Continue to layer pumpkin and cream cheese until glass is full. Top with a layer of graham cracker crumbs.