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Pumpkin Pie Parfaits

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.

 

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