(recipe Gourmet Magazine)
- 1 envelope unflavored gelatin (2 1/4 tsp)
- 1/4 cup cold water
- 1 (15-oz) can pure pumpkin
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 1/4 cups chilled heavy cream, divided
- 1 1/2 teaspoons pure vanilla extract, divided
- 20 gingersnap cookies, coarsely crushed (I would use even more next time since I’m a huge gingersnap fan)
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.
Beat 1 cup cream with 1/2 tsp vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks.
Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinkle with some of cookies and top with about 2 Tbsp whipped cream. Repeat layers once, ending with cream.
Chill until set, at least 2 hours.
Cooks’ notes: Parfaits can be made 1 day ahead and chilled.
*My note: We ate these about 7 hours after I made them. I think that it would probably be best 3-4 hours after because the whipped cream won’t be soo thick. Casey wanted the cookies to be more crunchy. I liked them kinda mushy. There were little bits of hard cookie in the mix that were tasty. Still good though! ***
I was all over that bowl like white on rice! NOM!