20-Minute Pumpkin Pie Cheesecake Parfait

Meat-and-Potatoes-Guy and I get two Thanksgivings every year.

We go to my family’s house for a Thanksgiving lunch in the afternoon.

Then we make the 40-minute drive to Chris’s family’s house for a Thanksgiving dinner that evening.

We both really enjoy roast turkey and mashed potatoes, so we feel very lucky to get to have Thanksgiving and then a Thanksgiving do-over.

We also feel extremely stuffed by the end of the night.

And we bring home twice the leftovers.

I wanted to post this dessert just in time for Thanksgiving because it’s a new twist for the traditional pumpkin pie.

Why I like these parfaits:

  • They have a little bit of everything that is sweet and comforting for cooler weather: cinnamon-spiced pumpkin pie, plus creamy almond-flavored cheesecake, plus a cinnamon graham cracker crumble.
  • They’re very easy to make, ready in about 20 minutes.
  • They’ve got lots of healthy ingredients (pumpkin, spices like cinnamon and ginger, almonds, and yogurt), so they’re a guilt-free treat.
  • They’re also – just like any cheesecake – extremely rich and filling, so there’s almost no way to overindulge with this one!

Here are all the ingredients you’ll need to make the parfaits.

Start by adding all the following to a food processor: 100% pure pumpkin purée, evaporated milk, almond butter, brown sugar, and a pinch of salt.

Also add plenty of delicious pumpkin pie spices: cinnamon, ginger, nutmeg, and allspice.

These spices add lots of amazing, nearly calorie-free flavor to your dessert so you won’t need to use as much sugar.  Plus, they have tons of healthy benefits (cinnamon has been shown to reduce blood sugar levels and cholesterol levels and ginger helps prevent some forms of cancer).

Pulse all the ingredients until you’ve created a smooth, creamy mixture, and transfer it to large bowl.

Clean the food processor and add the cheesecake layer ingredients: Neufchâtel low-fat cream cheese, plain low-fat Greek yogurt, white sugar, and almond extract.

The Greek yogurt is a healthy, pro-biotic-filled, lower-calorie ingredient that balances out the rich cream cheese.

And the almond extract adds delicious flavor that perfectly compliments the pumpkin pie filling, so you don’t need to add a ton of sugar.

Pulse until you’ve created a smooth, creamy mixture, and transfer the cheesecake filling to a separate bowl.

Clean the food processor again.

Add some salted, roasted almonds along with some cinnamon.

Pulse until the almonds are broken into large crumbs.

Then break apart some graham cracker sheets over the food processor and pulse for just a few seconds more, until the graham crackers are also large crumbs.

Now assemble the parfaits: place a heaping tablespoon of the pumpkin pie mixture into a small jar or glass.  Then add a heaping tablespoon of the cheesecake filling over that.  Finally add a tablespoon of the graham cracker crumble.

Repeat, adding another layer of pumpkin, then cheesecake, then topping with more of the crumble.

These parfaits are extremely rich, creamy, and full of delicious pumpkin, cinnamon, and almond flavors.

You’ll definitely taste the hint of almond in the cheesecake filling, which is so tasty with the cinnamon and spices in the creamy pumpkin pie layer.

And the crunch from the almonds and graham crackers is the perfect complement to all that creaminess.

Note on Serving: Just like any cheesecake, this dessert is extremely rich, indulgent, and filling.

So I’d recommend dessert shooters (the size of a large shot glass) for serving the parfaits.

These adorable mini parfait glasses would be perfect.

(So cute!)

(Wish I owned this set!)

(Not-so-subtle hint to Meat-and-Potatoes-Guy for the holidays!)

(He knows I’m kidding – our kitchen cabinets are already more overstuffed than we’ll be on Thanksgiving day).

Here is the complete recipe:

Pumpkin Pie Cheesecake Parfait
Total Time: 20 minutes 
Prep: 20 minutes
Cook: 0 minutes
Yield: 6 small parfaits 
For the Pumpkin Pie Layer:
15 ounce container 100% pure pumpkin purée
1/2 cup brown sugar
1/4 cup unsweetened evaporated milk
2 tablespoons almond butter, no sugar or salt added
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt


For the Cheesecake Layer: 
1 cup Neufchâtel low-fat cream cheese
1 cup plain, low-fat Greek yogurt
1/2 cup white sugar
3 teaspoons almond extract


For the Almond Crumble:
2/3 cup salted, roasted almonds
1 teaspoon cinnamon
3 sheets graham crackers


For the Pumpkin Pie Layer:
Place all the ingredients for the pumpkin pie layer in a food processor.  Pulse until smooth and creamy.  Transfer to a large bowl.  Clean the food processor to prepare for the next step.


For the Cheesecake Layer:
Place all the ingredients for the cheesecake layer in the (cleaned) food processor.  Pulse until smooth and creamy.  Transfer to a second bowl. Clean the food processor to prepare for the next step.


For the Almond Crumble:
Place the almonds and cinnamon in the (cleaned) food processor and pulse until almonds are crushed into large crumbs.  Using hands, crush graham crackers and add to the food processor.  Pulse for just a few seconds more, until graham crackers are also large crumbs.


To Prepare Parfaits:
Spoon a heaping tablespoon of the pumpkin pie mixture into small, 3-ounce containers.  Add a heaping tablespoon of the cheesecake mixture over the pumpkin layer. Top with a heaping tablespoon of the almond crumble.  Repeat, adding a second layer of pumpkin and cheesecake, and top with more of the almond crumble.  Serve immediately.  (Or store the pumpkin and cheesecake mixtures in separate covered containers in the fridge.  Store the almond crumble in a covered container at room temperature.  Prepare parfaits immediately before serving).

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  1. November 12, 2012 / 4:07 pm

    Those are adorable little cups of heaven! I have some pumpkin left-over.. I can see this one in my future! I’m going to pin it! xx

  2. November 12, 2012 / 4:33 pm

    Sounds fabulous! I love anything pumpkin so I’ll definitely have to give this a try.

  3. November 12, 2012 / 5:14 pm

    A wonderful dessert – would like one now !!! You’re so amazing – the whole cupboard on the working bench, but as Barbara say I will pin it for .. a ladies night. *smile

  4. November 12, 2012 / 5:59 pm

    I’d be thrilled with two Thanksgivings too – especially ones that include lots of pumpkin-y desserts like this one!

  5. November 12, 2012 / 6:48 pm

    As always amazing pics and delicious goodies. You remind me that I need to post my pumpkin muffins. I will definitely try this around turkey day πŸ™‚

  6. November 12, 2012 / 6:56 pm

    Wow! Another delicious pumpkin recipe! Can’t wait to try! Still loving the pumpkin pie oatmeal πŸ™‚

  7. November 12, 2012 / 7:38 pm

    Quick and painless but with very delicious results πŸ™‚

    Choc Chip Uru

  8. November 12, 2012 / 9:53 pm

    Yum!! I might sub Biscoff for almond butter… Because I’m cheap.

  9. November 13, 2012 / 9:04 am

    This looks delicious! My husband would probably cry if I didn’t make an actual pie for Thanksgiving, but this will definitely be going on my anytime dessert list for the future!

  10. November 13, 2012 / 9:57 am

    Such a pretty pumpkin treat to try…thanks for sharing just in time for Thanksgiving.

  11. November 13, 2012 / 3:49 pm

    I love these fast and easy desserts….can’t wait to try them!

  12. November 13, 2012 / 5:14 pm

    Love this. Beautiful glasses filled with beautiful parfet.

  13. November 13, 2012 / 8:03 pm

    These look fantastic! So creamy and yummy! They’d be perfect for Thanksgiving, or any fall day.

  14. November 13, 2012 / 11:26 pm

    Now this is definitely scrumptious pumpkin!!!! Love this parfait and love it even more that it’s no bake! We use to do the two Thanksgivings in a day as well. So glad those days are over. It was NOT good for the diet.

  15. November 14, 2012 / 3:15 am

    Wow those layers looks so beautiful. So so delicious!

  16. November 14, 2012 / 12:41 pm

    These are adorable and look SO good!! Hands down best dish at the dinner table.

  17. November 14, 2012 / 1:20 pm

    I love pumpkin desserts, and this one looks fantastic. I’ll definitely have to try this!

  18. November 14, 2012 / 6:51 pm

    What a great idea for a treat and they look so pretty! I love graham crackers and anything with pumpkin, so this dessert is right up my alley. Glad to see the Greek yogurt for some added health benefits! πŸ™‚

  19. November 15, 2012 / 4:27 am

    Because you are a true star … have I nominated you to β€œ β€˜Blog of the Year 2012’ – http://wp.me/p293Pw-4c9

  20. November 15, 2012 / 12:01 pm

    This is so cool! Parfaits are delicious, and this is such an awesome fall themed one πŸ™‚ would make good little dessert shooters for a party too.

  21. November 21, 2012 / 12:03 pm

    I love a healthier alternative for Thanksgiving dinner! This looks delish!

    Happy Thanksgiving to you!! πŸ™‚ πŸ™‚

  22. November 22, 2012 / 12:51 pm

    These look SO lovely! I’m a huge fan of individually served desserts too! Happy Thanksgiving!

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