Pumpkin Pie Parfaits

By pinky kookie on November 18, 2010

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Ingredients

    1. 13 gingersnaps ( or use chocolate wafers or graham crackers)
    2. 1 tablespoon unsalted butter, melted
    3. 1/2 cup confectioners' sugar, plus 1 tablespoon
    4. 1/2 cup pumpkin puree, canned
    5. 2 1/2 teaspoons Bourbon ( or use Rum)
    6. 1 teaspoon pumpkin pie spice, grounded
    7. 1/2 cup white chocolate chips
    8. 2 cups heavy cream, chilled ( or use fat-free cool whip)

Directions

  1. Put 7 cookies in a zip-lock plastic bag and crush into crumbs with a heavy pan.
  2. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses (or use wine goblets) with the butter.
  3. 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 and refrigerate the prepared glasses.
  4. Place 1/2 cup confectioners' sugar, the pumpkin puree, 1-1/2 teaspoons of the bourbon (or Rum) and the ground pumpkin pie spices in a food processor. Pulse until smooth, about 1 minute.
  5. Place the white chocolate chips in a microwave safe bowl and microwave at medium power about 1 minute, stirring halfway until melted.
  6. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
  7. Beat 1-1/2 cups chilled heavy cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.
  8. Divide among the prepared glasses and refrigerate until ready to serve. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
  9. Top the parfaits with the whipped cream and the reserved cookie crumbs and the remaining 6 cookies.
 
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