Pumpkin-Pie Parfaits

1. 1

   Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan.

2. 2

   Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter.

3. 3

   Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping.

4. 4

   Refrigerate the prepared glasses.

5. 5

   Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor.

6. 6

   Pulse until smooth, about 1 minute.

7. 7

   Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway.

8. 8

   Add to the pumpkin mixture and process until combined.

9. 9

   Transfer to a large bowl.

10. 10

    Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.

11. 11

    Divide among the prepared glasses and refrigerate until ready to serve.

12. 12

    Beat the remaining 1/2 cup cream with a mixer until foamy.

13. 13

    Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.

14. 14

    Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

15. 15

    Photograph by Andrew Mccaul

* Per serving · 4 servings · Values may vary.