Pumpkin Pie Parfait

I absolutely looove pumpkin pie. Especially  covered in cool whip! Well in honor of National Parfait Day, November 25th,  I made a pumpkin pie parfait. When I  found out that Parfait Day was coming up, my first thought was, parfaits aren't very fallish. When I think of a parfait I think of flavors like strawberry or raspberry. Something that would make a nice summertime treat. Well that doesn't really work for fall so off I went to find a parfait made with another fruit, pumpkin. I only tried one recipe and in my opinion it's perfect. The parfait tastes  like a bite of pumpkin pie smothered in cool whip. The gingersnaps give this recipe a delicious "crust". Another great thing about this recipe is that you can lighten it up by using sugar free pudding and light cool whip, making it a much healthier alternative to pumpkin pie.

Ingredients

• 3/4 cup cold milk(I used 2%)
  
• 1 (3.4 ounce) package instant vanilla pudding mix(I used sugar free)
  
• 2 cups whipped topping
• 1 cup canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1 cup chopped pecans(I left the pecans out this time, although I do love pecans) (If I were to use them I would probably toast them first)
  
• 1 1/2 cups crushed gingersnaps
• additional whipped topping

Directions

1. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in THE whipped topping, pumpkin and pumpkin pie spice; mix well. Fold in pecans.
2. Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. 

Original recipe courtesy of  Lorraine Dorocha

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