Pumpkin Cream

    2 hours 20 min

    This dessert is sweet and creamy. It's a fantastic alternative to the classic pumpkin pie. Enjoy as a dessert any time of the day.

    13 people made this

    Serves: 4 

    • 200g marshmallow spread, such as Marshmallow Fluff
    • 225g cream cheese, softened
    • 1 tablespoon orange juice
    • 400g pumpkin puree
    • 4 tablespoons maple syrup
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 tablespoon orange juice
    • 4 tablespoons chopped toasted pecans
    • 4 tablespoons crushed gingernut biscuits

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. Combine the marshmallow spread, cream cheese and 1 tablespoon orange juice in a large bowl; beat with an electric hand mixer until smooth.
    2. Stir together the pumpkin puree, maple syrup, cinnamon, nutmeg and 1 tablespoon orange juice in a separate bowl. Fold 4 tablespoons of the marshmallow mixture into the pumpkin mixture.
    3. Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingernut crumbs before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    This was very good, and beautiful, I wish that I had a pic to show, but we devoured them too fast!lol, I followed the recipe to the t, except I only used one of the TBS of orange juice, since I didnt want it to take away from the pumpkin taste. But it was delicous. thx  -  27 Oct 2007  (Review from Allrecipes US | Canada)


    Reduced servings to 2 which may have caused a problem with my results. Used non-fat cream cheese and think it was the big problem as it did not solidify with the marshmallow fluff upon refrigeration. Also, I don't think the orange concentrate is needed or at least reduce the amount to half. If i did it again, i would add a little brown sugar to the pumpkin instead of the maple syrup.  -  29 Oct 2008  (Review from Allrecipes US | Canada)


    Excellent recipe. I used 4 white wine glasses to hold the parfaits and ran out of the cream cheese filling, so I recommend doubling that portion depending on the size of your dessert cups. Very easy, tasty, and festive.  -  06 Nov 2011  (Review from Allrecipes US | Canada)