Friday, October 18, 2013

QUICK Pumpkin Pie Parfait

This time of year brings us many delights of the season such as the changing of the leaves, the cool crisp autumn air, change in one’s wardrobe, and of course, this is also the part of the year with the most holiday themed foods.    

Here's one quick treat to make during this season:


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
1/2     cup white chocolate chips
2        cups cold heavy cream
3/4     cup of nuts
Pinch of freshly grated nutmeg


Put six of the gingersnap cookies in a resealable plastic bag and crush into crumbs. Use the butter to brush the bottom and up to 1 inch of the sides of parfait glasses. Place a small amount of the crushed cookies/crumbs in each parfait glass and roll around the insides of the glasses.  Any extra crushed cookie crumbs can be re-used for the topping. Refrigerate the prepared glasses.

Add 3/4 cup confectioners' sugar, the canned pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor, pulse until smooth. - usually around 1 minute.

Melt the white chocolate chips in a microwave-safe bowl, stirring halfway. Add melted chocolate to the pumpkin mixture and process until combined. Transfer mixture to a large bowl.

Whip 1 /12 cups of the cream in a bowl with a mixer until soft peaks form.  Fold whipped cream into the pumpkin mixture until smooth. Spoon among the prepared glasses and refrigerate until ready to serve.

Whip the remaining 1/2 cup cream until foamy, add remaining confectioners' sugar and one teaspoon bourbon and beat until soft peaks form. 

Top the parfaits with the whipped cream, sprinkle top with remaining cookie crumbs, top with nuts and stick rest of cookies toward side of each cup.