Pumpkin Parfaits

1. 1

   In a large bowl, using a hand mixer, beat the pumpkin puree with the pumpkin pie spice, salt, 2 cups of the mascarpone and 1 1/2 cups of the confectioners sugar until thick.

2. 2

   In another large bowl, beat the heavy cream with the remaining 2 cups of mascarpone and 1 cup of confectioners sugar until soft peaks form.

3. 3

   Spoon half of the pumpkin mixture into 12 glasses and top with half of the mascarpone mixture and half of the crushed wafers.

4. 4

   Repeat the layering once more.

5. 5

   Refrigerate the parfaits until well-chilled, at least 1 hour, before serving.

No additional tips available.