Pumpkin-Pie Parfaits

• 13 gingersnaps, chocolate wafers or graham crackers
• 1 tablespoon unsalted butter, melted
• 3/4 cup plus 1 tablespoon confectioners' sugar
• 1/2 cup canned pure pumpkin
• 2 1/2 teaspoons bourbon
• Pinch of freshly grated nutmeg
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream

1. Put 7 cookies in a resealable 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 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.
4. Refrigerate the prepared glasses.
5. Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor.
6. Pulse until smooth, about 1 minute.
7. Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway.
8. Add to the pumpkin mixture and process until combined.
9. Transfer to a large bowl.
10. Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.
11. Divide among the prepared glasses and refrigerate until ready to serve.
12. Beat the remaining 1/2 cup cream with a mixer until foamy.
13. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
14. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
15. Photograph by Andrew Mccaul

chocolate wafers, unsalted butter, sugar, pumpkin, bourbon, nutmeg, white chocolate chips, cold heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-pie-parfaits-recipe.html (may not work)