Gourmet Magazine's Pumpkin Gingersnap Parfait

Finally, I get to make this gingersnap pumpkin parfait. I've had this recipe in the blog hopper, so to speak, since fall of last year. Why so long? There was never the "right" time to make it, because by the time I thought about it, fall was long gone. And no one wants to make a pumpkin recipe in April. This recipe, courtesy of Gourmet Magazine, is great. The hardest part of the recipe requires you to "bloom" gelatin over warm water for a minute. If you can handle that -- which I know you can -- then you're good to go.

Pumpkin Gingersnap Parfait

From start to finish the parfaits took me about one hour to make, which doesn't take into account time spent wondering if I just should just eat the whipped pumpkin creme directly out of the bowl (I did not). If you're in a time crunch, you can make the parfaits one day ahead of time and let them just chill out in the fridge. I also recommend using either Ziploc-turned-piping bags or professional pastry piping bags to layer the pumpkin mixture and whipped cream. That way you end up with the clean layers inside the glass, rather than all over the sides. Here's how you make them:

Ingredients:

• 1 envelope unflavored gelatin (2 1/4 tsp)
• 1/4 cup cold water
• 1 (15-oz) can pure pumpkin
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 2 1/4 cups chilled heavy cream, divided
• 1 1/2 teaspoons pure vanilla extract, divided
• 20 gingersnap cookies, coarsely crushed
• EQUIPMENT: 8 (6- to 8-oz) glasses

Directions: Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl. Beat 1 cup cream with 1/2 tsp vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly. Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks. Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinkle with some of cookies and top with about 2 Tbsp whipped cream. Repeat layers once, ending with cream. Chill until set, at least 2 hours. Note: Parfaits can be made up to one day in advance and chilled.

Pumpkin Parfaits: Step By Step

Need some more guidance? Here are step-by-step photos. Hopefully they're helpful!

Step #1: Pipe a layer of pumpkin mixture into bottom of each glass

Step #2: Sprinkle crushed gingersnap cookies over pumpkin mixture

Step #3: Layer whipped cream

Step #4: Pipe another layer of pumpkin mixture

Step #5: Sprinkle another layer of crushed gingersnap cookies

Step #6: Pipe another layer of whipped cream

Step #7: Sprinkle a few more crumbles of gingersnap cookies

You're all done! Stick the parfaits in the refrigerator for a few hours and serve up to one day later. If you can wait that long!

Pumpkin Parfait: Just Chill & Enjoy