Pumpkin-Pie Parfaits

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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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