Pumpkin Pie Parfaits

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 13 gingersnaps (chocolate wafers or graham crackers)
• 1 tablespoon unsalted butter, melted
• 3/4 cup confectioners' sugar
• 1 tablespoon confectioners' sugar
• 1/2 cup canned pumpkin (pure)
• 2 1/2 teaspoons bourbon
• 1 pinch nutmeg
• 1/2 cup chocolate chips
• 2 cups heavy cream (cold)

Recipe

• 1 put 7 cookies in a resealable plastic bag and crush into crumbs with heavy pan. brush the bottoms and about 1 inch up the sides of 6 parfait glasses with 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.
• 2 put 3/4 cup confectioners' sugar, the pumpkin, 1-1/2 teaspoons bourbon and the nutmeg in a food processor. pulse until smooth, about 1 minute.
• 3 put the 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.
• 4 beat 1-1/2 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.
• 5 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. top the parfaits with the whipping cream, reserved cookie crumbs and the remaining 6 cookies.