Even though Thanksgiving has already past and the season of peppermint is upon us, I thought that I would share the recipe for one of my favorite Thanksgiving desserts- the pumpkin pie parfait. We discovered this recipe in a food network magazine about 4 years ago and have made it every single year since. Now I am sharing it all with you so that hopefully you will be able to discover its deliciousness.
Ingredients:
-gingersnap cookies
-1 tablespoon of butter, melted
-1/2 cup of canned pure pumpkin
-a pinch of nutmeg
-1 teaspoon of cinnamon
-1 1/2 cups of whipping cream
-3/4 cups of powdered sugar
-Whipped cream (you can make your own if you would like to)
Directions:
First, put 7 gingersnaps into a resealable baggie and smash them into pieces. Then, take the melted butter and brush it about 1 inch up the sides of the glass. Add a spoonful of the crushed up gingersnap to each glass and roll it around so it sticks to the sides.
Put powdered sugar, canned pure pumpkin, nutmeg, and cinnamon into a food processor and beat until the mixture is smooth.
In a medium or large bowl, whip the cream with an electric whisk attachment until soft peaks form. Then fold the pumpkin mixture into the whipped cream.
Divide the mixture into your glasses and refrigerate. It is best when the mixture is refrigerated overnight.
Lastly, take the whipped cream and put it on top of the pumpkin mixture. Top with more crushed up gingersnap, and you're finished!
I would really recommend that everyone try this recipe. If you would like the exact recipe (We changed it a little bit), check it out at Food Network. Also I am sorry that it has been a month since I last posted. Hopefully that won't happen again.
Happy Thanksgiving!
