Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pumpkin-Pie Parfaits
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- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 39 g
- Saturated Fat
- 23 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 117 mg
- Sodium
- 184 mg
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 39 g
- Saturated Fat
- 23 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 117 mg
- Sodium
- 184 mg
Ingredients
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.
