We are not shy at HAP about our love for all things pumpkin. Last year I purchased some pumpkin butter at a local store and loved stirring it into my little Jello vanilla pudding cups. I’ve been dreaming up this dessert ever since and just had the chance to make it for a get together with friends. It is the perfect combinations of sweet and savory flavors and smooth and crunchy textures. Don’t skip out on the candied pecans on top, they make the dish!
I made my own pumpkin bread using a recipe from my church cookbook, similar to this recipe. You can use your own favorite pumpkin bread recipe, or if you are short on time, purchase one at your local grocery store or bakery.
Pumpkin Bread Parfait
1 large box instant vanilla pudding mix
2 TBSP pumpkin butter
2 C heavy whipping cream
3 TBSP powdered sugar
1 tsp cinnamon
1/2 loaf pumpkin bread, cubed
1 egg white
1 TBSP water
1 tsp salt
1 lb shelled, unsalted pecans
2/3 C sugar
1 1/2 tsp cinnamon
Preheat oven to 250. Whip egg white, salt and water until frothy. Coat pecans in mixture. In a separate bowl, mix cinnamon and sugar. Shake over pecans and mix with hands to coat. Spread on rimmed baking sheet. Bake at 250 for 1 hour, turning pecans every 15 minutes. Set aside to cool.
In a large bowl, make pudding according to packaging directions. Allow to soft set. Mix in pumpkin butter.
In a cold metal bow, whip heavy cream on high speed until light and fluffy. Slowly add powdered sugar and cinnamon.
In a parfait dish, wine or martini glass or clear, plastic punch cup, place a couple spoonfuls of pudding. Layer 2 spoonfuls of whipped cream. Sprinkle a handful of cubed pumpkin bread. Spread another layer of pudding, topped with another layer of whipped cream. Top with candied pecans.
I made each component ahead of time and brought them to our friend’s house in separate containers. This way, the pumpkin bread doesn’t get too soggy sitting in the dish. I love homemade cinnamon whipped cream, but if you are super short on time or don’t want to pull out your mixer, add a dash of cinnamon to some Cool Whip and use as your whipped layer.
The candied pecans alone are a great gift. Wrap them up in a cute tin with a homemade tag or ornament attached and you have a great Christmas gift!
Check out these other great pumpkin recipes from other bloggers on Food Network Dish’s Fall Fest!
What’s Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf