Pumpkin Parfait

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Delicious light dessert to make ahead for your Thanksgiving dinner


  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • 3 eggs, separated
  • ½ c. sugar
  • c. cooked or canned pumpkin
  • ½ c. milk
  • ¼ tsp. salt
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. salt
  • ½ c. sugar
  • 1 c. heavy cream, or 1 (2 oz.) pkg. dessert topping mix
  • 1 tsp. sugar
  • ½ tsp. rum flavoring
  • chopped nuts


  • Soak gelatin in cold water.
  • Beat egg yolks (save the whites for later). Add ½ c. sugar, pumpkin, milk, ¼ tsp. salt, cinnamon and nutmeg. (For added flavor, grind your own cinnamon and nutmeg.) Cook in a heavy saucepan over low heat, stirring constantly, until thickened. Mix in gelatin until completely dissolved. Chill about 2 hours in refrigerator.
  • Beat egg whites and ¼ tsp. salt until stiff.
  • Remove pumpkin mixture from refrigerator and beat until fluffy. Add ½ c. sugar while beating.
  • Fold in beaten egg whites and return to refrigerator for 1 hour.
  • Whip the cream or dessert topping mix. Add 1 tsp. sugar and rum flavoring. Fold whipped cream into pumpkin mixture, reserving a bit of the cream for topping.
  • Place the mixture in sherbet or parfait glasses and return to the refrigerator until ready to serve. Top each with a spoon of whipped cream; sprinkle with nuts.