I’m currently obsessed with desserts made in baby food jars. I have been collecting my daughter’s baby food jars and using them to serve individual desserts at parties. Idea actually came after seeing these cute little mango pannacottas that Sia @ Monsoon Spice served for her son’s birthday. I fell in love with her clicks and the idea of reusing baby food jars and started to store them instead of recycling them.
I made individual cheesecake parfaits for my daughter’s first birthday. They were instant hit at the party. Unfortunately I couldn’t take pictures of them. Will definitely plan to make them soon and post it here for my own future reference.
I made these individual pumpkin pies for Thanksgiving party. This is more like a parfait with the flavors of pumpkin pie — crispy graham cracker layer, sweet pumpkin pudding layer, crunchy candy/ toffee layer, creamy cinnamon-whipped cream layer.
After making this pumpkin tiramisu which had a homemade cake layer along with the pumpkin pudding layer, I wanted to make something that was quick and easy to make. I also wanted to add different textures to the parfait which is why I added some crunchy, sweet candy bits as a layer.
Pumpkin pudding layer is adapted from Minimalist Baker’s mini vegan pumpkin pie shooters recipe. Don’t judge me on the way the layers turned out. I wish I could say my 6 year old made them, but since I cannot lie to you — I made them. Trust me on this, they taste MUCH BETTER than they look. I saw Ina Garten make similar dessert on tv and she used a piping bag with a big tip to make neater layers. I’m going to try this tip out next time I make a parfait.
* Note: The original recipe for the pudding had only 1/3 cup sugar and that was a little on the bland side for us, so I added some maple syrup to make it sweeter.