13 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
¾ cup plus 1.5 tablespoons confectioners' sugar
½ cup canned pure pumpkin
2½ teaspoons bourbon (optional)
Pinch of freshly grated nutmeg
½ cup white chocolate chips
2¼ cups cold heavy cream
Instructions
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.
Put ¾ cup confectioners' sugar, the pumpkin, 1½ teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
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.
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.
Beat the remaining ¾ cup cream with a mixer until foamy. Add the remaining 1.5 tablespoons 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.
Recipe by The Amiable Cooks at https://theamiablecooks.com/pumpkin-pie-parfaits/