Yields: 6 Servings
Prep Time: 25 Min
Level: Easy

Needed:
13 Gingersnaps; chocolate wafers or graham crackers
1 Tablespoon unsalted butter, melted
3/4 Cup plus 1 tablespoon confectioners’ sugar
1/2 Cup canned pure pumpkin
2 1/2 Teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 Cup white chocolate chips
2 Cups cold heavy cream

Directions:
1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and 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.

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 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.

4. Beat 1 /12 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 whipped cream, reserved cookie crumbs and the remaining 6 cookies.

My notes: If you are filling tall glasses you may need to double or triple the recipe. Also if you want to cut down on the level of sweetness, add less sugar. You can also use vanilla bourbon extract.

© Food Network Magazine Oct 2010