Q: What do you get if you divide the circumference of a Jack-O’-Lantern by its diameter?
A: Pumpkin pi.
These easy Pumpkin Pie Parfaits are a great close to an autumn meal. They have a lovely hint of bourbon and a creamy texture with some extra body from melted white chocolate. Bonus is they can be made ahead.
7 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
3/4 cup plus 1 tablespoon confectioners’ sugar
1/2 cup canned pumpkin
2 1/2 teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups heavy cream
6 gingersnaps, chocolate wafers or graham crackers, to garnish if you like (I used little candy pumpkins)
1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan.
2. 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.
3. Put 3/4 cup confectioners’ sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
4. Put the white chocolate chips in a microwave-safe bowl. Microwave until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
5. Beat 1-1/2 cups cream in a bowl with a mixer until soft peaks form. Fold whipped cream into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
6. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners’ sugar and 1 teaspoon bourbon and beat until soft peaks form.
7. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
Recipe from Food Network Magazine
Here is some spooky music for your Halloween listening pleasure.
Check out Sam Haynes on his Website where you can link to buy the music.