Pumpkin Pie Cheesecake parfait

Have you ever wondered what makes pumpkins orange? It’s Beta-Carotene. Beta-carotene is a carotenoid that can be converted into a form of vitamin A in the body. Vitamin A helps form and maintain healthy skin and teeth, and promotes good vision. These yummy pumpkin pie parfaits are a delicious way to get your vitamin A in for the day. This dessert is a healthier alternative to traditional pumpkin pie that may be full of unneeded calories.

Pumpkin Pie Cheesecake Parfait

Pumpkin pie layer:

15 oz pure pumpkin puree

2 tbsp brown sugar

1/4 cup unsweetened evaporated milk

1/2 tsp cinnamon

1/4 tsp ginger

1/2 tsp nutmeg

1/4 tsp salt

Yogurt layer:

1 cup low fat vanilla Greek yogurt

Crumble Layer:

6 sheets graham crackers

1 tbsp whole almonds for topping (optional)

Pumpkin Pie Layer:

Place all ingredients for Pumpkin Pie layer in a bowl, mix well.

Cheesecake Layer:

Measure out yogurt into a bowl.

Crumble Layer:

Place graham crackers in a plastic bag, crush until at desired texture.

Assembling the Parfaits: Spoon a heaping tablespoon of pumpkin pie mixture into small 3 oz containers. Add a heaping tablespoon of yogurt, then top with a heaping tablespoon of crumble. Repeat adding a layer of pumpkin mixture, yogurt, and top with more crumble. Add whole almonds on top if desired. Store ingredients separately and assemble just before serving. Makes six parfaits.

See website for nutrition facts: dinnertonight.tamu.edu/recipe/pumpkin-pie-cheesecake-parfait/.