Light Pumpkin Pie Gingersnap Parfaits


These Light Pumpkin Pie Gingersnap Parfaits are perfect for a snack or dessert. Greek yogurt and nut milk lighten up this pumpkin pie in-a-jar “treat.” These individual pumpkin pie parfaits are great for portion control and an elegant presentation for any occasion. You can use smaller jars to make kid’s versions or tasting portions (break cookies on top). Still decadent and lighter either way!

Total Time: 35 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.


  • You can substitute a light whipped cream topping for the “whipped” portion to have a quicker preparation time.