Pumpkin Pie Parfaits

Pumpkin Pie Parfaits

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  • Prep Time


  • Total Time


  • Servings



  • 13

    gingersnapes, chocolate wafers or graham crackers

  • 1

    tbl. unsalted butter, melted

  • ¾

    cup plus 1 tbl. powdered sugar

  • ½

    cup canned pumpkin

  • 2-½

    tsp. bourbon

  • Pinch of nutmeg

  • ½

    cup white chocolate chips

  • 2

    cups cold whipping cream


Put 7 cookies in a plastic bag and crus into crumbs Brush the serving glasses with the melted butter. Add a spoonful of crumbs to each glass and roll them to coat. Pour out excess and use for topping. Refrigerate glasses. Put the 3/4 cup powdered sugar, pumpkin, 1-1/2 tsp. bourbon and nutmeg in a food processor and process until smooth. Put the white chocolate chips in a measuring cup and microwave until melted. Add to pumpkin mixture, and process until combined. Transfer to a large bowl. Beat 1-1/2 cups cream in a bowl until soft peaks; fold into pumpkin mixture. Divide amount prepared glases. Refrigerate until ready to serve. Top with whipped cream.


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