Pumpkin Pie Parfait with Cinnamon Whipped Cream and Salted Graham Cracker Crumble
Posted at: 11/16/2016 11:14 AM
Updated at: 11/17/2016 4:30 PM
Personal Chef Sarah Lang (A Simple Kitchen), prepares a pumpkin dessert but it’s not your typical pumpkin pie!
12 graham crackers (the whole big cracker)
3 tablespoon salted butter, melted
3/4 cup plus 1 tablespoon powdered sugar
1/2 cup canned pure pumpkin
3 teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream
1 teaspoon ground cinnamon
Preheat oven to 325 degrees.
Put graham crackers in a resealable plastic bag and crush into crumbs with a rolling pin or heavy pan. Pour melted butter onto crackers and work with your hands to distribute. Pour onto baking sheet and bake for 12-15 minutes, shaking pan once. Let cool.
Add a spoonful of crumbs to each of 6 parfait glasses or clear plastic cups, using half the crumbs. Refrigerate the prepared glasses.
Put powdered sugar, pumpkin, 2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture in the food processor and process until combined. Transfer to a large bowl.
Beat cream in a bowl with a mixer until soft peaks form; remove 1 1/2 cups of whipped cream and set aside. Beat remaining cream into the pumpkin mixture until smooth. Divide pumpkin mousse among the prepared glasses and refrigerate until ready to serve.
To the reserved 1 ½ cups whipped cream, add the remaining 1 tablespoon powdered sugar, 1 teaspoon cinnamon, and 1 teaspoon bourbon and stir (whip more with mixer if needed). Top the parfaits with the cinnamon whipped cream and reserved cookie crumbs.