Pumpkin Pie Parfait

Pumpkin Pie Parfait is a delightful fall dessert featuring layers of creamy pumpkin and cream cheese mixture, fresh whipped cream, and homemade crumb topping. It offers all the scrumptious flavors of traditional pumpkin pie but with the convenience of individual servings in mason jars or dessert cups. Perfect for satisfying your pumpkin cravings this season!

Pumpkin pie parfait dessert in a glass tumbler being scooped out with a spoon.

How to make Pumpkin Pie Parfait?


  1. Start by mixing flour, sweetener, and melted butter to form a crumbly crust mixture. Flatten this onto a baking mat and bake until browned.
  2. Blend together pumpkin puree, cream cheese, pumpkin pie spice, and sweetener in one bowl, and whip heavy cream with sweetener and vanilla extract in another.
  3. Once your crust is cool and crumbled, begin layering – start with pumpkin pie filling, followed by whipped cream, and then crumb filling. Repeat these layers and finish with a sprinkle of crumb on top.
  4. Chill before serving for the best taste experience.

Various ingredients used in making a pumpkin parfait dessert recipes measuring in mixing bowls.

What ingredients do I need to make pumpkin pie parfait?


  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.
  • Sweetener – use your preferred sweetener.
  • Pumpkin Pie Spice – a blend of ground cinnamon, nutmeg, cloves, and ginger.
  • Butter – melted and used to make the pumpkin pie crust crumbles.
  • Cream Cheese – use room temperature block cream cheese.
  • Heavy Cream – used to make fresh whipped cream.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.

Is parfait served cold?

Yes, it is best served cold.
Homemade wholesome pumpkin cream cheese mix used in making a fall style pumpkin parfait dessert.

How to store leftovers?

You can store in the refrigerator for up to 3 days covered with plastic wrap.

What other pumpkin dessert recipes can I try?

Pumpkin pie parfait dessert in a glass tumbler served with a spoon top down shot.

Watch How To Make It

Keto style pumpkin parfait dessert in a glass tumbler served with a golden spoon

Pumpkin Pie Parfait

Your sweet tooth will thank you for this fall season with this heavenly pumpkin pie parfait! Decadent layers of pumpkin cream cheese mix, whipped cream, and crumb topping make up this fall pumpkin dessert that will give you all the pumpkin pie feels without the effort of actually making one!
4.24 from 13 votes
Course: Dessert
Cuisine: Worldwide
Keyword: pumpkin parfait, pumpkin pie parfait
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 cups
Print Recipe
Calories: 438kcal


Crumb Filling

  • 1/2 Cup Flour use almond flour for low carb
  • 1 1/2 tbsp Sweetener your preferred sweetener
  • 1/4 tsp Pumpkin Spice
  • 1 1/2 tbsp Butter melted

Pumpkin Pie Filling

  • 1/2 Cup Pumpkin Puree
  • 4 oz Cream Cheese softened
  • 1/2 tsp Pumpkin Spice
  • 3 tbsp Sweetener your preferred sweetener

Whipped Cream Filling


  • Gather all the ingredients.
  • Preheat oven to 350F.
  • In a small mixing bowl, combine flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It should still be crumbly.
  • Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness as shown below.
  • Bake for approximately 15-18 minutes or until browned. Let it cool completely (about 10-15 minutes). Note - for this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
  • Next in a large mixing bowl, combine pumpkin puree, cream cheese, pumpkin pie spice, sweetener and beat with a hand/stand mixer for 10-15 seconds until smooth and set aside.
  • In another large mixing bowl, combine heavy cream, sweetener, Vanilla Extract and beat with a hand/stand mixer for 3-5 minutes until stiff peak can be formed.
  • Once crust is cooled, break it into smaller pieces, place it inside a ziplock bag and smash it until crumbles are formed. Note - if crust crumb is not completely cool, it will not crumble.
  • To assemble, add the following layers into glass cup: pumpkin pie filling > whipped cream filling > crumb filling > pumpkin pie filling > whipped cream filling > sprinkle of crumb filling on top. Best severed chilled.


Calories: 438kcal | Carbohydrates: 9g | Protein: 8g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 189mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7621IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg
*Values Based Per Serving
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