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Pumpkin Gingersnap Parfaits

Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. —Lorri Hazen, Twin Falls, Idaho
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1-1/3 cups canned pumpkin
  • 1 package (8 ounces) Mascarpone cheese
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup spiced rum or Amaretto, optional
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup crumbled gingersnap cookies (about 20 cookies)

Directions

  • In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours.
  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  • Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.
Nutrition Facts
1 parfait: 483 calories, 35g fat (19g saturated fat), 102mg cholesterol, 196mg sodium, 41g carbohydrate (23g sugars, 3g fiber), 6g protein.

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