Pumpkin Pie Parfaits

Directions

1. 1
   Put 7 cookies in a zip-lock 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 (or use wine goblets) 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 and refrigerate the prepared glasses.
4. 4
   Place 1/2 cup confectioners' sugar, the pumpkin puree, 1-1/2 teaspoons of the bourbon (or Rum) and the ground pumpkin pie spices in a food processor.
5. 5
   Pulse until smooth, about 1 minute.
6. 6
   Place the white chocolate chips in a microwave safe bowl and microwave at medium power about 1 minute, stirring halfway until melted.
7. 7
   Add to the pumpkin mixture and process until combined.
8. 8
   Transfer to a large bowl.
9. 9
   Beat 1-1/2 cups chilled heavy cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.
10. 10
    Divide among the prepared glasses and refrigerate until ready to serve.
11. 11
    Beat the remaining 1/2 cup cream with a mixer until foamy.
12. 12
    Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
13. 13
    Top the parfaits with the whipped cream and the reserved cookie crumbs and the remaining 6 cookies.