Pumpkin Pie Parfaits

1. 1

   Put 7 cookies in a zip-lock 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 (or use wine goblets) 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 and refrigerate the prepared glasses.

4. 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.

5. 5

   Pulse until smooth, about 1 minute.

6. 6

   Place the white chocolate chips in a microwave safe bowl and microwave at medium power about 1 minute, stirring halfway until melted.

7. 7

   Add to the pumpkin mixture and process until combined.

8. 8

   Transfer to a large bowl.

9. 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.

10. 10

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

11. 11

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

12. 12

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

13. 13

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

* Per serving · 4 servings · Values may vary.