Pumpkin-Pie Parfaits

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