Pumpkin And White Chocolate Mousse Parfait

• 1 cup Canned Pumpkin Puree
• 4-1/4 cups Heavy Whipping Cream, Divided Use
• 1/2 cups Sugar
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 12 ounces, weight White Chocolate Chips
• 1 Tablespoon Vanilla Extract
• 30 whole Ginger Snap Cookies, Crushed
• Caramel Sauce (enough To Drizzle)

1. In a medium saucepan over low heat, combine pumpkin, 1/2 cup of cream, sugar, cinnamon, and nutmeg, mixing until sugar dissolves. Transfer mixture to a large bowl and set aside.
2. In another medium saucepan (or wash and reuse the same one) over low heat, combine white chocolate chips and 3/4 cup of cream until smooth. Transfer melted chocolate mixture to another large bowl and set aside.
3. As both of these mixtures are cooling to room temperature, prepare the whipped cream. Beat the remaining 3 cups of cream and the vanilla in a bowl using an electric mixer until soft peaks form.
4. Fold 1/4 of the whipped cream into the white chocolate mixture using a spatula. Then fold in another 1/4.
5. Fold 1/4 of the whipped cream into the pumpkin mixture using a spatula. Then fold in another 1/4. (All of the whipped cream should be worked into the mixtures by now.)
6. Cover each bowl and chill for at least 2 hours.
7. Assemble the parfait by transferring each mousse to a separate piping bag (OR use handy Ziplock bags and cut a small corner off of each) and layer the mousse and ginger snaps into the serving glasses in any order you like. Top with caramel sauce and more ginger snaps. Chill for another hour. Serve chilled.
8. Makes 8 (4-ounce) parfaits (one serving each), or 4 (8-ounce) parfaits (pictured, and perfect to split!).

cream, sugar, ground cinnamon, ground nutmeg, weight white chocolate chips, vanilla, ginger, caramel sauce

Taken from tastykitchen.com/recipes/desserts/pumpkin-and-white-chocolate-mousse-parfait/ (may not work)