Day 27: Pumpkin Pie Parfaits

As our 31 Days of  Pumpkin dwindle down you may have noticed we've started to pull out the big guns. Pumpkin Pie Parfaits is a recipe I found last year and decided to make for my Friendsgiving, an annual Thanksgiving meal I host for my friends a few weeks before Thanksgiving, in addition to the traditional pumpkin pie. The parfaits were a huge hit so now I've decided to share them with you. I hope you enjoy them as much as I do!

 


Pumpkin Pie Parfaits

(recipe adapted from Food Network Magazine)

Ingredients

  • 10 graham crackers

  • 1 tablespoon unsalted butter, room temperature

  • 3/4 cup plus 1 tablespoon confectioners' sugar

  • 1/2 cup canned pumpkin puree

  • Pinch of nutmeg

  • 1/2 cup white chocolate chips

  • 2 cups cold heavy cream




Directions

  1. Put 7 cookies in a ziplock plastic bag and crush into crumbs using a rolling pin or heavy pan. Brush the butter on the bottoms and about 1 inch up the sides of 6 parfait glasses. (Number of glasses depends on the size you use.) Add a spoonful of crumbs to each of the glasses and roll them around until the butter has been covered with crumbs. Pour out the remaining crumbs and set aside for later. Refrigerate the prepared glasses.

  2. Put 3/4 cup confectioners' sugar, the pumpkin puree, and the nutmeg in a food processor. Pulse until smooth.

  3. Using a double boiler, melt the white chocolate chips. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

  4. Beat 1 1/2 cups heavy 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 heavy 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, cookie crumbs and remaining cookies.



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