Make This Weekend: Pumpkin, Caramel, and Toffee Crunch Parfaits
How was your Thanksgiving? Mine was lovely—just a small get-together yesterday, with more plans with friends and family this weekend. And of course some delicious food. That’s the best part of Thanksgiving, right?
If you’re anything like my family, you cooked enough for an army and you’re now overwhelmed with massive amounts of leftovers. Turkey noodle soup? Check. Ice cream with cranberry sauce? Been there, done that. Pumpkin, caramel, and toffee crunch parfait? What, you haven’t made this before?
Let me tell you, it’s wonderful. You take the best part of a pumpkin pie (in my opinion) and combine it with three incredibly decadent ingredients: gooey caramel, whipped cream, and crunchy toffee. And it’s so easy you can throw it together in a pinch. Here, I’ll show you.
The only ingredients you’ll need are a leftover pumpkin pie, heavy whipping cream, caramel sauce, and English toffee. Oh, and a few mason jars . Or jam jars. Or a small juice glass. Anything that’s clear (so it shows off the layers) will do. It’s hard to give ingredient amounts here, because it all depends on how much pumpkin pie you have left and how big your glasses are. But for the sake of being helpful, here’s what I used to make four individual portions.
1 pumpkin pie
1/2 pint heavy whipping cream
1 10-ounce jar of caramel sauce
2 cups of English toffee
Start by whipping up some cream—use a stand or hand mixer and beat the heavy cream on medium until stiff peaks have formed.
Then, scoop out the leftover pumpkin filling from your pie. No leftovers? You can easily use a good store-bought filling, or whip some up—just follow this recipe .
Use a spatula to mash up the filling so it's smooth and creamy.
Chop up the English toffees (a Heath bar or equivalent will work perfectly) into small pieces.
Open a jar of caramel sauce, or make your own if you’re feeling nifty. Try not to dive in headfirst.
Start layering: two or three spoonfuls of pumpkin, a dollop of whipped cream, a drizzle of caramel, then a sprinkling of toffee bits. Repeat until you’ve filled your mason jar.
Make sure to top each one with lots of caramel and extra toffee bits.
Chef’s bites are highly encouraged.
Hope you all had a very happy Thanksgiving! Here’s to leftover pumpkin pie!
Photos courtesy of Niki Lowry.
Niki comes to us from the financial world, but she’s an online girl at heart. After graduating from Cal, she spent a couple of years traveling and working (Ireland – NY – OC) before finally making it back to San Francisco to pursue a career in business and marketing. An avid fan of handwritten thank you notes, Niki also loves fresh flowers for any occasion, the sound of being underwater, and she firmly believes ketchup bottles do not belong on the breakfast table. When she’s not Musing, you can find her on her blog, wandering around the Ferry Building in San Francisco, or with her nose in a ridiculously addicting YA book.More from this Author