Pumpkin Pie Parfaits

November 15, 2012

This recipe is so decadent that a lot of our guests ask what kind of drug is in this piece of work to make it so darn addicting. When I say bourbon, they all say, aaaaaah, yes. WOW!  This is similar to a mouse texture, but you just can't get enough of it. I thought this would be the perfect pre Thanksgiving recipe to post. It  will give you some time to try it before  Thanksgiving if you want. Use it as dessert or a fruit cup like we do before breakfast. Either way, I hope you enjoy. This is one of my favorite recipes to make this time of year. PUMPKIN MOUSEPumpkin Pie Parfaits - 12 small glasses Graham cracker crumbs or 7 gingersnaps ( like graham cracker best), 1 TB melted butter, 3/4 C and 1 TB powdered sugar, 1/2 C canned pumpkin, 2 1/2 tsp(total) bourbon, pinch of nutmet, 1/2 C white chocolate chips and 2 C cold heavy cream (total) Crush 7 cookies  or graham crackers. Brush the bottoms and up the sides of 12 parfait glasses with melted butter. Add a spoonful of crumbs to each and roll to coat bottom and sides. Pour out excess and reserve for later. Refrigerate glasses. Put 3/4 C  powdered sugar, pumpkin, 1 1/2 tsp. bourbon and nutmeg in a food processor and pulse until smooth. Microwave white chocolate chips until melted, stirring 1/2 way through. Add to pumpkin mixture until smooth and combined. Transfer to a large bowl. Beat 1 1/2 C cream until soft peaks form. Fold into pumpkin mixture. Divide among glasses and refrigerate until ready to serve. Beat remaining cream until foamy. Add 1 TB powdered sugar and 1 tsp. bourbon until soft peaks form. Top parfaits with whipped cream and reserved crumbs.