Pumpkin-Pie Parfaits

8 ingredients
15 steps

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. 1
    Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan.
  2. 2
    Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter.
  3. 3
    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.
  4. 4
    Refrigerate the prepared glasses.
  5. 5
    Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor.
  6. 6
    Pulse until smooth, about 1 minute.
  7. 7
    Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway.
  8. 8
    Add to the pumpkin mixture and process until combined.
  9. 9
    Transfer to a large bowl.
  10. 10
    Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.
  11. 11
    Divide among the prepared glasses and refrigerate until ready to serve.
  12. 12
    Beat the remaining 1/2 cup cream with a mixer until foamy.
  13. 13
    Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
  14. 14
    Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
  15. 15
    Photograph by Andrew Mccaul

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