Pumpkin Pie Parfaits (FN)

By hmp13

Ingredients

• 13 gingersnaps, chocolate wafer or graham crackers
• 1 tablespoon butter, melted
• 3/4 cup plus 1 tablespoon icing sugar
• 1/2 cup canned pumpkin
• 2 1/2 teaspoons bourbon
• Pinch of freshly grated nutmeg
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream

Preparation

Step 1

Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms about 1 inch up the 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 the prepared glasses.

Put ¾ cup icing sugar, the pumpkin, 1 ½ teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Pout the white chocolate chips in a microwave safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 ½ cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

Beat the remaining ½ cup cream with a mixer until foamy. Add the remaining 1 tablespoon icing sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.