Okay, maybe it's just me but when October comes around it's all about October foods. I decided that because of that, I'll post a new October themed recipe each week. If you end up liking this month's posts, then when I write food posts for other months, I will also make seasonal food themes. This weeks is a sweet treat of pumpkin parfaits.
Time: 25 minutes to make
- 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
- Pinch of freshly grated nutmeg
- 1/2 cup white chocolate chips
- 2 cups cold heavy cream
Put 7 cookies in a sealable plastic bag and crush into crumbs (with pans, hands, whatever you desire). Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with butter. Add about a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the extra crumbs and reserve for topping. Refrigerate the prepared glasses.
Put 3/4 cup confectioners' sugar, the pumpkin, 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. Put into 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 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
Hopefully you will enjoy this fun October recipe on one of these cold nights! Something like this is always a good idea for parties too!