PUMPKIN PARFAITS

By BobD

Ingredients

• 8 SERVINGS
• 1 envelope unflavored gelatin (2 1/4 tsp)
• 1/4 cup cold water
• 1 (15-oz) can pure pumpkin
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 2 1/4 cups chilled heavy cream, divided
• 1 1/2 teaspoons pure vanilla extract, divided
• 20 gingersnap cookies, coarsely crushed
• EQUIPMENT: 8 (6- to 8-oz) glasses

Preparation

Step 1

Sprinkle gelatin over water in a small saucepan and let 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 tsp vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

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

Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinkle with some of cookies and top with about 2 Tbsp whipped cream.

Repeat layers once, ending with cream.

Chill until set, at least 2 hours.

COOKS NOTES: Parfaits can be made 1 day ahead and chilled.