Pumpkin Spice Chocolate Parfait

Ingredients

• 2 teaspoon Cinnamon
• 0.25 teaspoon Nutmeg (Freshly grated preferred)
• 0.25 teaspoon Cloves (Ground)
• 0.25 teaspoon Ginger (Ground)
• 0.25 teaspoon Allspice (Ground)
• 3 tablespoon Sugar (Granulated)
• 1.5 teaspoon Cornstarch
• 1 pinch Salt
• 1.5 teaspoon Pumpkin spice mix (Divided)
• 3 large Egg yolks
• 0.75 cup Pumpkin puree (Canned or homemade, not pumpkin pie filling)
• 400 ml Cream (Any cream; divided (300ml for custard, 100ml for ganache))
• 1 teaspoon Vanilla extract
• 200 gram Chocolate (Any chocolate of choice (dark, milk, or semi-sweet))
• 400 ml Whipping cream (For whipped cream layer)
• 1 tablespoon Powdered sugar
• 2 tablespoon Milk powder
• 2 tablespoon Maple syrup

Instructions

1. Mix Pumpkin Custard Base

   In a medium saucepan, combine cinnamon, nutmeg, cloves, ginger, allspice, sugar, cornstarch, salt, and 1 teaspoon pumpkin spice mix. Whisk to combine. Add egg yolks, pumpkin puree, 300ml cream, and vanilla extract. Whisk until smooth.

   Time: PT5M

2. Cook Pumpkin Custard

   Place saucepan over medium heat. Stir constantly with a whisk until the mixture thickens and just comes to a simmer, about 8-10 minutes. Do not let it boil. Remove from heat.

   Time: PT10M

   Temperature: Medium heat

3. Cool and Refrigerate Custard

   Transfer custard to a bowl, cover with plastic wrap (press directly onto surface), and refrigerate until fully cooled and set, about 1 hour.

   Time: PT1H

   Temperature: 4°C

4. Make Chocolate Ganache

   Place chopped chocolate and 100ml cream in a microwave-safe bowl. Microwave for 20 seconds, stir, and repeat in 20-second intervals until smooth and fully melted (about 2-3 rounds).

   Time: PT5M

5. Cool and Refrigerate Ganache

   Let ganache cool slightly, then refrigerate until thickened but still spreadable, about 30 minutes.

   Time: PT30M

   Temperature: 4°C

6. Make Pumpkin Spice Whipped Cream

   In a mixing bowl, combine 400ml whipping cream, powdered sugar, milk powder, 0.5 teaspoon pumpkin spice mix, and maple syrup. Whip to soft peaks using an electric mixer (about 5 minutes).

   Time: PT5M

7. Assemble Parfaits

   In serving glasses, layer pumpkin custard, chocolate ganache, and pumpkin spice whipped cream. Repeat layers if desired. Garnish with extra chocolate shavings or a sprinkle of pumpkin spice.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

5g

Carbohydrates

35g

Fat

32g

Fiber

2g

Ingredient Substitutions

• Instead of Cinnamon: Pumpkin spice mix
• Instead of Sugar: Coconut sugar
• Instead of Cornstarch: Arrowroot powder
• Instead of Pumpkin spice mix: Homemade mix of cinnamon, nutmeg, ginger, cloves, allspice
• Instead of Pumpkin puree: Sweet potato puree
• Instead of Cream: Half-and-half (for custard)
• Instead of Milk powder: Omit if unavailable
• Instead of Maple syrup: Honey

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Microwave-safe bowl
• Electric mixer (optional)
• Measuring cups and spoons
• Rubber spatula
• Serving glasses or jars
• Plastic wrap (optional)

Critical Steps — Do Not Skip

• Mix Pumpkin Custard Base
• Cook Pumpkin Custard
• Make Chocolate Ganache
• Make Pumpkin Spice Whipped Cream

Chef Tips from the Video

• For extra flavor, toast spices briefly before adding to custard base.
• Use high-quality chocolate for best results.
• Add a splash of bourbon or rum to the custard for an adult twist.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Not recommended; texture will suffer.

Room temperature: Do not leave out for more than 1 hour.

Make-Ahead Tips

• Custard and ganache can be made 1 day ahead and refrigerated.
• Whipped cream is best made fresh, but can be kept for a few hours in the fridge.