Pumpkin Parfaits

Pumpkin Parfaits
SUBMITTED BY: Jodster

"This is a lighter alternative to pumpkin pie. I have not doubled this recipe, so I don't know how that would turn out, but I'd like to know if someone does."

INGREDIENTS

* 1 (7 ounce) jar marshmallow creme
* 1 (8 ounce) package cream cheese, softened
* 1 tablespoon orange juice concentrate, thawed
* 1 (14 ounce) can pumpkin puree
* 1/4 cup maple syrup
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 tablespoon orange juice concentrate, thawed
* 1/4 cup chopped toasted pecans
* 1/4 cup crushed gingersnaps

DIRECTIONS

1. Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
2. Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.