Salted Caramel Pumpkin Parfaits
These parfaits bring together spiced pumpkin, creamy layers, and homemade salted caramel for a rich, seasonal dessert.
Ingredients:
For the Parfaits:
40 gingersnaps, chopped
1 5.1 oz package Jell-O vanilla instant pudding mix
1 15 oz can pumpkin puree
2 cups cold milk
1 1/2 tbsp pumpkin pie spice
2 10 oz containers Cool Whip Cream Cheese Frosting, thawed
For the Salted Caramel Sauce:
2 cups granulated sugar
12 tbsp unsalted butter, room temperature, cubed
1 cup heavy cream, room temperature
1 tbsp sea salt
Instructions:
1. Prepare the Salted Caramel Sauce:
Add the sugar in an even layer to a 2-3 quart saucepan over medium-high heat. As the sugar melts, whisk occasionally until completely melted.
Continue cooking until the melted sugar turns a deep amber color, reaching 350F. If possible, use a thermometer for accuracy.
Add the butter all at once, whisking continuously as it melts careful it will bubble up!.
Remove the pan from heat, and slowly pour in the heavy cream, stirring until smooth.
Stir in the sea salt and allow the caramel to cool for 10-15 minutes before using.
2. Assemble the Parfaits:
In a large mixing bowl, whisk together the instant pudding mix, pumpkin pie spice, and cold milk for about 2 minutes.
Gently fold in the pumpkin puree until combined.
Begin layering in 8 half-pint jars or parfait glasses. Start with about 2 tbsp of chopped gingersnaps, followed by a layer of pumpkin pudding, a layer of cream cheese frosting, and a drizzle of salted caramel sauce.
Repeat layers two more times, finishing with a drizzle of salted caramel and extra gingersnaps on top for garnish.
Chill: Refrigerate for about 2 hours before serving.
Storage Tip:
Store any extra salted caramel in a jar in the refrigerator for up to 2 weeks. Reheat before serving