Pumpkin Mascarpone Parfaits

I was walking through a department store yesterday and passed a girl wearing a shirt that read “BUT FIRST, PUMPKIN SPICE.” We giggle, but let’s get real: we all feel this way. At least a little. Admit it!

Tis the season for everything pumpkin. I fully embrace it. This is one of my favorite seasonal recipes I shot for Genius Kitchen last year. It’s everything you love about pumpkin pie, in a glass!

Serves 12

  • Two 15-oz cans organic pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 cups mascarpone cheese
  • 2 cups powdered sugar
  • 2 cups heavy cream
  • 2 cups crushed Biscoff cookies*
  1. In the bowl of a stand mixer, beat the pumpkin puree with the spices, salt, 2 cups of the mascarpone and 1 1/2 cups of the powdered sugar until thick and creamy.
  2. In a separate bowl, beat the heavy cream with the remaining mascarpone and 1 cup of powdered sugar until soft peaks form.
  3. Spoon half of the pumpkin mixture into 12 glasses and top with half of the mascarpone mixture and half of the crushed cookies. Repeat the layering process. Refrigerate the parfaits for 1 hour. Top with more cookie crumbs and a whole cookie before serving.

*If you can’t find Biscoff, use graham crackers!

Recipe adapted from Food & Wine. Photos by Ashley Cuoco for Genius Kitchen.

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Sweet Potato Spoon Bread

1Photo Credit: Ashley Cuoco

Spoonbread: it’s a southern American staple. Kind of like savory a bread pudding, kind of like a soufflé, kind of really delicious. Right now I’m imagining the menu for my perfect Thanksgiving Day meal… each guest with a tiny ramekin of this good stuff. I don’t have a big house or a large table to seat my family just yet, but I can dream! I think this is like if your sweet potato mash and cornbread had a baby. It’s soft and has wonderful flavor from the sweet potato and thyme combo. A fine cornmeal gives it just enough structure to hold up. I just love the idea of digging into this with a spoon. Warm, pillow-y goodness. It’s a home-cooked comfort side that’s sure to please!

Yield: 8-10 servings — Hands-on time: 1 hr — Total Time: 2 hrs


  • 2 1/2 cups milk
  • 1 Tbsp fresh thyme leaves
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • Pinch of ground red pepper
  • 1 cup plain yellow cornmeal (I prefer the fine grain)
  • 6 Tbsp butter
  • 3 medium-size sweet potatoes, baked, peeled and mashed
  • 5 large eggs, separated
  • 2 tsp baking powder

1. Preheat oven to 350°. Bring first 5 ingredients to a simmer in a 3-qt. saucepan over medium heat. Whisk cornmeal into milk mixture in a slow, steady stream. Cook, whisking constantly, 2 to 3 minutes or until mixture thickens and pulls away from bottom of pan. Remove from heat, and stir in butter. Cool 10 minutes.

2. Place potatoes in a large bowl; stir in cornmeal mixture. Stir in egg yolks and baking powder, stirring until well blended.

3. Beat egg whites at high speed with an electric mixer until soft peaks form; fold into potato mixture. Spoon batter into a well-buttered 3-qt. baking dish (or small ramekins!)

4. Bake at 350° for 40 to 45 minutes or until golden brown and puffy. (Edges will be firm and center will still be slightly soft.) Cool 10 minutes on a wire rack before serving.

Recipe courtesy of Southern Living, www.southernliving.com