Note to self:  If you take pictures of food, it might be worthwhile to find out if your camera has a food option in its menu.  Well, life is full of discoveries, and my camera does indeed have a “take photos of food” option. So, here’s hoping yellow foods won’t always look orange, red foods won’t always look blue, and white foods will be discernible in future pictures.

I’ve heard people say they are a little pumpkined out with all the recipes floating around the Internet for Halloween and Thanksgiving.  I can’t say I blame them.  We’re not even halfway through November, and, yes, a little pumpkin goes a long way.

But, I came across this awesome pumpkin parfait recipe by chance when Toodlebug and I attended a kids’ cooking class at our local zoo.  And it has the word “parfait” in it, so you know it has to be good.  It’s so high brow.  So high society.  Parfait.  You can wow your guests this holiday season with references to parfait and palate and delicious and addicting and whatever else strikes your fancy.

Toodlebug has a “discerning” palate, so, naturally, she didn’t try it.  This was the turning point because had she eaten it herself, I would never have known the joy that is a pumpkin parfait.  I mean, it was just sitting right there, looking at me in all its cookie goodness, so I had to eat it. Sure, it was for kids, but let’s be honest with ourselves, some of the best snacks in the world are supposedly for kids.  Like Nilla Wafers and vanilla frosting.  You’re welcome.

After inhaling it and holding myself back from licking the little container it was in, I found I was thinking about it the rest of the afternoon.  The next day just happened to be grocery day, so I stocked up on ingredients to make this as often as K-Hubs and I wish.  However, I did forget the gingersnaps, and I will say the parfait is better with them.  K-Hubs says it’s like eating pumpkin pie.  I would agree.

Parfait Final Product

Ingredients

¼ AND ¼ cup pumpkin, keep separate
½ AND ⅓ cup vanilla yogurt, keep separate (depending on size of your container, you could make each portion ½)
⅛ AND ⅛ tsp cinnamon (adjust up or down for personal preference), keep separate
3-4 graham cracker wedges
3-4 gingersnap cookies

Top with graham crackers, gingersnaps, or your favorite cookie, crumbled.

Almost finished. Top with graham crackers, gingersnaps, or your favorite cookie, crumbled.

Directions

  • Mix ¼ cup pumpkin and ⅛ tsp cinnamon, set aside
  • Repeat with remaining ¼ cup pumpkin and ⅛ tsp cinnamon, set aside
  • Pour ¼ cup pumpkin mixture into glass
  • Pour ½ cup vanilla yogurt on top of pumpkin mixture
  • Pour remaining ¼ cup pumpkin mixture on top of yogurt
  • Top with remaining ⅓ cup yogurt
  • Decorate or serve with graham cracker wedges and gingersnap cookies

Yields one parfait

Variations

  • Add dash of ground cloves for flavor
  • Add sugar to cinnamon (I didn’t do this but found I needed to really watch how much cinnamon I added to the mixture because when mixed with the pumpkin it was a little tart.)
  • Eat layered as it is or crush the crackers and combine all ingredients (The latter is an especially good choice if the cinnamon is too strong for your liking – the vanilla yogurt tames it)
When I make this now, I combine the cinnamon with the pumpkin.  It gives it an even flavor.  If the vanilla yogurt doesn't sweeten it enough, add a little sugar.

When I make this now, I combine the cinnamon with the pumpkin (unlike what you see in this photo). It gives it an even flavor. If the vanilla yogurt doesn’t sweeten it enough, add a little sugar.