Pumpkin Pie Parfaits

• 13 gingersnaps (or use chocolate wafers or graham crackers)
• 1 tablespoon unsalted butter, melted
• 12 cup confectioners' sugar, plus 1 tablespoon
• 12 cup pumpkin puree, canned
• 2 12 teaspoons Bourbon (or use Rum)
• 1 teaspoon pumpkin pie spice, grounded
• 12 cup white chocolate chips
• 2 cups heavy cream, chilled (or use fat-free cool whip)

1. Put 7 cookies in a zip-lock plastic bag and crush into crumbs with a heavy pan.
2. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses (or use wine goblets) with the butter.
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. 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. Pulse until smooth, about 1 minute.
6. Place the white chocolate chips in a microwave safe bowl and microwave at medium power about 1 minute, stirring halfway until melted.
7. Add to the pumpkin mixture and process until combined.
8. Transfer to a large bowl.
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. Divide among the prepared glasses and refrigerate until ready to serve.
11. Beat the remaining 1/2 cup cream with a mixer until foamy.
12. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
13. Top the parfaits with the whipped cream and the reserved cookie crumbs and the remaining 6 cookies.

chocolate wafers, unsalted butter, sugar, pumpkin puree, bourbon, pumpkin pie spice, white chocolate chips, heavy cream

Taken from www.food.com/recipe/pumpkin-pie-parfaits-442342 (may not work)