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Pumpkin-Spiced Dessert Parfait Recipe

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4.3 from 6 reviews

This Dessert Parfait with Pumpkin is a light and flavorful autumn-inspired treat featuring a pumpkin-spiced almond flour sponge cake layered with a sweetened whipped cream and cinnamon. It combines fluffy baked pumpkin batter with creamy toppings for a delightful, elegant dessert perfect for fall gatherings or festive occasions.

Ingredients

For the Sponge Cake:

  • 5 Large Egg Whites
  • 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 and Assembly:

  • ¾ Cup Heavy Cream (180ml)
  • 2 Tablespoons Powdered Sweetener
  • 1 teaspoon Cinnamon

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper to prepare for the sponge cake batter.
  2. Whip the Egg Whites: In a clean, dry bowl, whip the 5 egg whites with ¼ teaspoon of cream of tartar until stiff peaks form, which will help lighten and aerate the batter.
  3. Mix the Batter: In a separate bowl, beat the 5 egg yolks with ¼ cup powdered sweetener until creamy. Then add the ¼ cup pumpkin paste, ½ teaspoon pumpkin spice, 1 tablespoon psyllium husk powder, ½ cup almond flour, and 2 tablespoons water. Mix thoroughly until all ingredients are well combined.
  4. Fold in the Egg Whites and Bake: Gently fold the whipped egg whites into the yolk batter, taking care not to deflate the mixture. Spread the batter evenly onto the prepared baking tray and bake for about 15 minutes until the sponge is set and lightly golden.
  5. Flip and Cool the Sponge: Once baked, carefully flip the sponge out onto a cooling rack or parchment paper and allow it to cool completely.
  6. Prepare the Whipped Cream: In a mixing bowl, whip ¾ cup heavy cream with 2 tablespoons powdered sweetener until soft peaks form, suitable for layering.
  7. Assemble the Parfait: Cut or tear the cooled sponge into pieces and layer them in serving glasses alternately with dollops of the whipped cream. Sprinkle each layer or the top of the parfait with 1 teaspoon cinnamon for extra flavor.
  8. Chill: Place the assembled parfaits in the refrigerator and chill for at least 30 minutes before serving to allow flavors to meld and the cream to set.

Notes

  • Make sure to whip the egg whites to stiff peaks to achieve a light and fluffy sponge texture.
  • Use parchment paper to prevent the sponge from sticking and to make flipping easier.
  • You can adjust the powdered sweetener amount to taste or substitute with a sugar alternative.
  • This dessert is best served chilled but can be stored covered in the refrigerator for up to 2 days.
  • Psyllium husk powder acts as a binder and adds moisture, but it can be omitted if unavailable, though texture may vary slightly.

Find it online: https://lauracooks.com/pumpkin-spiced-dessert-parfait-recipe/