Pumpkin Parfaits

By á-47

So easy to make you may never go back to pumpkin pie again.

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 (15 oz) can pure pumpkin
• 1/2 cup packed light brown sugar
• 1/2 tea. cinnamon
• 1/2 tea, nutmeg
• 1/4 tea., ginger
• 1/8 tea salt
• 2 1/4 cups chilled heavy cream, divided
• 1 1//2 tea. vanilla, divided
• 20 gingersnap cookies, coarsely crushed

Preparation

Step 1

Sprinkle gelatin over water in a small saucepan andlet soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.

Beat 1 cup cream with 1/2 tea. vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

Beat remaining 1 1/4 cups cream with remaining 1 tea. vanilla until it holds soft peaks.

Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinjkle with some of the cookies and top with about 2 Tbsp. whipped cream. Repeat layers once, ending with cream.

Chill until set, at least 2 hours.

Parfaits can be made 1 day ahead and chilled.