Pumpkin Pie Parfaits
By cjbowman
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 taspoons bourbon
- pinch of freshly grated nutmeg
- 1/2 cup white chocolate chips
- 2 cups cold heavy cream
Details
Preparation
Step 1
1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the borroms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each glass 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 teaspoon 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 until melted about 1 minute, stirring halfway. Add to the pumpkin mixture and process until smooth.
4. Beat 1 1/2 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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