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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
Details
Servings 8
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.
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