Pumpkin Pie Parfaits

By contessawannabe

Ingredients

• 13 gingersnaps, chocolate wafers or graham crackers
• 1 T. unsalted butter, melted
• 3/4 cup plus 1 T. powdered sugar
• 1/2 cup canned pure pumpkin
• 2 1/2 t. bourbon
• Pinch freshly grated nutmeg
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream

Preparation

Step 1

Put 7 cookies in resealable plastic bag and crush into crumbs with a heavy pan. Brush bottom and about 1 inch up sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate prepared glasses. put 3/4 cup powdered sugar the pumpkin, 1 1/2 t. bourbon and the nutmeg I food processor. Pulse until smooth, about 1 minute. Put white chocolate chips in microwave at 50% power until melted, about 1 minute. Stir halfway. Add to pumpkin mixture and process until mixed. Transfer to large bowl. Beat 1 1/2 cups cream in bowl with mixer until soft peaks form; fold into pumpkin mixture until smooth. Divide among prepared glasses and refrigerate until ready to serve. Beat remaining 1/2 cup cream with mixer until foamy. Add remaining 1 T. powdered sugar and 1 t. bourbon and beat until soft peaks form. Top the parfaits with whipped cream, reserved cookie crumbs and the remaining 6 cookies.