Description
These Pumpkin Pie Parfaits are creamy, spiced, and layered with buttery cookie crumbs for a cozy no-bake dessert. Perfect for holidays, dinner parties, or a quick make-ahead treat.
Ingredients
For the Crumb Layer
1 ½ cups Biscoff cookies or graham crackers, crushed
3 tbsp unsalted butter, melted
For the Pumpkin Cheesecake Filling
8 oz cream cheese, softened
½ cup granulated sugar
1 cup pumpkin purée (100% pure pumpkin, not pie filling)
2 tsp pumpkin pie spice
8 oz whipped topping, thawed
For Garnish
Extra whipped topping
Cookie crumbs
Optional: chopped pecans, caramel drizzle, or festive sprinkles
Instructions
Prepare the Crumbs: In a bowl, combine crushed cookies with melted butter. Stir until the mixture resembles wet sand.
Make the Filling: Beat cream cheese until smooth. Add sugar, pumpkin purée, and pumpkin pie spice; mix until well combined. Gently fold in the whipped topping until fluffy.
Layer the Parfaits: Spoon a layer of cookie crumbs into the bottom of serving cups or jars. Add a layer of pumpkin filling. Repeat the layers, finishing with pumpkin filling on top.
Garnish: Top each parfait with whipped topping, extra crumbs, or your favorite garnish.
Chill & Serve: Refrigerate for at least 1 hour before serving to allow flavors to set. Serve chilled.
Notes
Make Ahead: Assemble up to 24 hours in advance; keep refrigerated until serving.
Cookie Options: Try gingersnaps for extra spice or gluten-free cookies if needed.
Fresh Whipped Cream: Swap whipped topping for homemade whipped cream for a fresher flavor.
Storage: Leftovers keep well in the fridge for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert, No-Bake
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 310 kcal
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 35mg
Keywords: pumpkin pie parfaits, no-bake pumpkin dessert, fall parfait recipe