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Lemon-Flavored Pumpkin Parfaits

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  • Prep 10 min
  • Total 25 min
  • Ingredients 7
  • Servings 4
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Autumn is already making its triumphant return, revealing a new gamma of colors and sabores for this season. Oranges, pumpkins, apples and tubers are just some of the delicious products that will begin to appear in the supermarket around this time. Every year, my children anxiously await the date when we begin to prepare pumpkin desserts with calabaza de castilla-a popular variety of pumpkin from Mexico. I love to cook with pumpkins because it’s a rica way to include vegetables in my family’s diet. The classic pumpkin pie is one of the ultimate desserts of this season, but on this occasion I decided to try something a bit different by combing my two favorite flavors: lemon and pumpkin. This dessert can be made in a snap and is easy to put together, great for letting your kids help too.
by Silvia Martinez
Updated Sep 29, 2015
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Ingredients

  • 1 (3.4-oz) package of instant lemon pudding
  • 2 cups extra cold milk
  • 1 (15-oz) can of pureed pumpkin (for pies), calabaza de castilla or other variety
  • 4 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1 ready-made Angel Food Cake
  • Whipped cream, homemade or canned

Directions

  • 1
    Prepare the lemon pudding with the milk according to the package instructions. Stir with a whisk for two minutes then let rest for five minutes. This will allow the pudding to “firm up.”
  • 2
    Meanwhile, pour the pureed pumpkin into a bowl, along with the brown sugar and lemon juice. Stir until well blended.
  • 3
    Next, unwrap the angel food cake and cut into small cubes, about one centimeter wide. Set aside. Then combine the pumpkin mixture with the lemon pudding by gently ‘folding’ one mixture into the other. Continue folding until well incorporated.
  • 4
    To form the parfaits, take the four cups and add alternating layers of ingredients: first a base of chopped angel food cake, followed by a portion of mixed pumpkin pudding and then topped with a dollop of whipped cream. Repeat as desired until the cups are filled.
  • 5
    When using whipped cream from the can, serve the finished parfaits immediately before the cream loses its shape. If you prepared the cups with homemade whipped cream, the finished desserts can be stored in the refrigerator and served later.

Expert Tips

  • tip 1
    Keep all the ingredients (besides the brown sugar) well chilled so that your dessert will be ready to serve immediately, fresh and cold.
  • tip 2
    If you would like a stronger lemon flavor, add some grated lemon zest to the final pumpkin pudding mixture.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Autumn is already making its triumphant return, revealing a new gamma of colors and sabores for this season. Oranges, pumpkins, apples and tubers are just some of the delicious products that will begin to appear in the supermarket around this time. Every year, my children anxiously await the date when we begin to prepare pumpkin desserts with calabaza de castilla-a popular variety of pumpkin from Mexico. I love to cook with pumpkins because it’s a rica way to include vegetables in my family’s diet. The classic pumpkin pie is one of the ultimate desserts of this season, but on this occasion I decided to try something a bit different by combing my two favorite flavors: lemon and pumpkin. This dessert can be made in a snap and is easy to put together, great for letting your kids help too.
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