Creamy Pumpkin Parfaits

• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened at room temp
• 2 tablespoons orange juice concentrate, Thawed
• 1 (16 ounce) can pumpkin
• 14 cup maple syrup
• 1 12 teaspoons ground cinnamon
• 12 teaspoon nutmeg
• 14 cup crumbled gingersnap cookie
• 14 cup toasted pecans, chopped

1. In a bowl, with an electric mixer at medium speed, beat marshallow creme, cream cheese and 1 tablespoons of Orange Juice Concent.
2. Until smooth.
3. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg and remaining 1 tablespoons of orange juice concent.
4. Fold in 1/4 Cup of cream cheese mixture and stir until no white streaks remain.
5. Spoon about 3 tablespoons of the marshamallow and cream cheese mixture into bottom of 4 parfait glasses, followed by 3 tablespoons of the pumpkin mixture and repeat layers, ending with the pumpkin layer on top.
6. Chill until cold, at least 2 hours.
7. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.

marshmallow creme, cream cheese, orange juice concentrate, pumpkin, maple syrup, ground cinnamon, nutmeg, cookie, pecans

Taken from www.food.com/recipe/creamy-pumpkin-parfaits-188300 (may not work)