Pumpkin Gingersnap Parfait



Pumpkin Gingersnap Parfait…

Pumpkin Gingersnap Parfait
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  1. 1 15-ounce can pumpkin puree
  2. 4 ounces cream cheese, softened
  3. 2-3 tablespoons brown sugar
  4. 1 teaspoon cinnamon
  5. 1/8 teaspoon ginger
  6. 1/8 teaspoon nutmeg
  7. 1 cup heavy cream
  8. 2-3 tablespoons sugar
  9. 16 gingersnap cookies
  1. Crush 12 of the gingersnap cookies. Set aside.
  2. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.
  3. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle 1/3 of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with another 1/3 of the gingersnap crumbs. Spoon the remaining pumpkin mixture over the gingersnap crumbs. Sprinkle with the remaining crumbs. Garnish with the remaining whipped cream and a gingersnap cookie.
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Source: thegourmandmom