Pumpkin Parfaits

• Two 15-ounce cans pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt
• 4 cups mascarpone cheese
• 2 1/2 cups confectioners sugar
• 2 cups heavy cream
• 1 1/2 cups crushed chocolate wafer cookies (6 ounces)

1. In a large bowl, using a hand mixer, beat the pumpkin puree with the pumpkin pie spice, salt, 2 cups of the mascarpone and 1 1/2 cups of the confectioners sugar until thick.
2. In another large bowl, beat the heavy cream with the remaining 2 cups of mascarpone and 1 cup of confectioners sugar until soft peaks form.
3. Spoon half of the pumpkin mixture into 12 glasses and top with half of the mascarpone mixture and half of the crushed wafers.
4. Repeat the layering once more.
5. Refrigerate the parfaits until well-chilled, at least 1 hour, before serving.

pumpkin puree, pumpkin pie spice, kosher salt, mascarpone cheese, confectioners sugar, heavy cream, chocolate wafer cookies

Taken from www.foodandwine.com/recipes/pumpkin-parfaits (may not work)