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1
Put 7 cookies in a zip-lock 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 (or use wine goblets) 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 and refrigerate the prepared glasses.
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4
Place 1/2 cup confectioners' sugar, the pumpkin puree, 1-1/2 teaspoons of the bourbon (or Rum) and the ground pumpkin pie spices in a food processor.
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5
Pulse until smooth, about 1 minute.
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6
Place the white chocolate chips in a microwave safe bowl and microwave at medium power about 1 minute, stirring halfway until melted.
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7
Add to the pumpkin mixture and process until combined.
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8
Transfer to a large bowl.
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9
Beat 1-1/2 cups chilled heavy cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.
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10
Divide among the prepared glasses and refrigerate until ready to serve.
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11
Beat the remaining 1/2 cup cream with a mixer until foamy.
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12
Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
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13
Top the parfaits with the whipped cream and the reserved cookie crumbs and the remaining 6 cookies.
