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1
Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan.
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2
Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter.
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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.
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4
Refrigerate the prepared glasses.
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5
Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor.
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6
Pulse until smooth, about 1 minute.
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7
Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway.
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8
Add to the pumpkin mixture and process until combined.
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9
Transfer to a large bowl.
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10
Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.
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11
Divide among the prepared glasses and refrigerate until ready to serve.
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12
Beat the remaining 1/2 cup cream with a mixer until foamy.
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13
Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
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14
Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
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15
Photograph by Andrew Mccaul
