Pumpkin Gingersnap Parfaits

Pumpkin Parfait

A shot glass dessert for Thanksgiving dinner. I picked up sugar pumpkins at the Farmer’s Market and stopped in at True Grain Bakery and bought some of their yummy ginger cookies to make this easy dessert. I found this recipe at gourmet.com and adapted it to make it a shot glass dessert. I also added chocolate, because–well, everything is just better with chocolate. Right?

1 envelope unflavored gelatin (2 1/4 tsp)
1/4 cup cold water
1 3/4 cups pureed pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 1/4 cups chilled whipping cream, divided
1 1/2 teaspoons pure vanilla extract, divided
4 Tbsp. icing sugar, divided
1/4 cup chocolate chips
6 gingersnap cookies, coarsely crushed

Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Simmer gently, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.
Beat 1 cup cream with 1/2 tsp vanilla and 2 Tbsp. icing sugar until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla and 2 Tbsp. icing sugar until it holds soft peaks.
Spoon a little pumpkin mixture into bottom of each glass, then sprinkle with some of the gingersnaps, a few chocolate chips and some whipped cream. Repeat layers once, ending with cream.
Chill until set, at least 2 hours.

Pumpkin Gingersnap Parfait

Adapted from gourmet.com


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clean-eating recipes, mostly gluten-free, always delicious!
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