Pumpkin-Pie Parfaits

Total Time:
25 min
Prep:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 13 gingersnaps, chocolate wafers or graham crackers
  • 1 tablespoon unsalted butter, melted
  • 3/4 cup plus 1 tablespoon confectioners' sugar
  • 1/2 cup canned pure pumpkin
  • 2 1/2 teaspoons bourbon
  • Pinch of freshly grated nutmeg
  • 1/2 cup white chocolate chips
  • 2 cups cold heavy cream
Directions

Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.

Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

Photograph by Andrew Mccaul


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Halloween