Pumpkin Parfait Easiest Recipe Ever 

A little Mascarpone gives this gluten-free dessert a silky smoothness, while dark chocolate chips and nuts add crunch!  

– 15-ounce can pumpkin puree – 1 ¼ cup Greek yogurt – 3-4 tablespoons mascarpone cheese – 1 tablespoon vanilla extract – 2 ½ tablespoons brown sugar – 1 ½-2 teaspoons ground cinnamon – ¼ teaspoon nutmeg



In a large bowl, mix pumpkin puree, Greek yoghurt, and all ingredients except chocolate chips and nuts.   


Mix everything together with a whisk or a hand electric mixer until a creamy consistency is achieved.   


Taste it and adjust the flavour to your preference. Toss to mix once more.  


Put the pumpkin-yogurt mixture in tiny glasses or mason jars. Cover and chill 30 minutes or overnight.  


Drizzle molasses, chocolate chips, and chopped hazelnuts or walnuts on each serving. Enjoy!  

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