Dessert Parfait with Pumpkin

Layered pumpkin dessert in a glass topped with whipped cream and cinnamon.

This pumpkin parfait layers a light pumpkin sponge cake with cinnamon-dusted whipped cream in individual glasses. Almond flour and psyllium husk powder keep the sponge low carb while giving it enough structure for easy layering.

Course Cake, Cakes, Dessert, Desserts

Cuisine American, International

Keyword bake, blueberry, brownie, cheesecake parfaits, chocolate, chocolate chips, cookie, cream, cream parfait, creamy, crush, cup, delicious, dessert, easy recipe, easy to make, ice cream, layer, no bake, parfait, parfait glasses, parfait recipe, parfaits, pudding, recipe, strawberry, sugar, vanilla, whip, whipped cream, yogurt, yogurt parfait

Prep Time 20

Cook Time 15

Chill Time 30

Total Time 1 5

Servings Servings

Calories 338kcal

Author Zuzana Paar

Equipment

Ingredients

For the Sponge Cake:

5 Egg Whites large
¼ teaspoon Cream of Tartar
5 Egg Yolks
¼ Cup Powdered Sweetener
½ teaspoon Pumpkin Spice
¼ Cup Pumpkin Paste
1 Tablespoon Psyllium Husk Powder
½ Cup Almond Flour
2 Tablespoons Water

For the Whipped Cream:

¾ Cup Heavy Cream 180ml
2 Tablespoons Powdered Sweetener

For Serving:

1 teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180°Celsius), line the tray, and whip the egg whites with cream of tartar.
Beat the yolks with sweetener, then mix in the pumpkin paste, spices, psyllium, almond flour, and water.
Fold the egg whites into the batter, spread into the tray, and bake for 15 minutes.
Flip and cool the sponge, whip the cream with sweetener, layer the sponge and cream in glasses with cinnamon, then chill for 30 minutes.

Notes

Pumpkin Spice Note: To make your own pumpkin spice blend, combine 4 tablespoons cinnamon, 1 tablespoon ginger powder, 1 tablespoon cardamom powder, 2 teaspoons ground cloves, 2 teaspoons nutmeg, and 1 tablespoon allspice. This makes 50 servings of ½ teaspoon each. Store in a sealed jar and use as needed.
Test the sponge at the 13-minute mark by pressing the center lightly with your fingertip. It should spring back immediately without leaving an impression; if it's still soft or indented, give it the remaining 2 minutes and test again before removing from the oven.
The size of the parfait glasses determines how many portions this recipe makes. Smaller 6 to 8 oz glasses produce more individual servings with cleaner, more defined layers, while larger glasses give fewer servings with deeper layers that hold well through the full 30-minute chill.

Nutrition