Too Yummy Not To Obsess About

I was browsing and found these. I’ve been drooling over these for days now. I figured I can wait until Thanksgiving to make them. Otherwise I might just end up makeing them for dinner the next two weeks.

re_octleftovers_homeydesrt_pumpparfaits608

Via Gourmet.com

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 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp salt

2 1/4 cups chilled heavy cream, divided

1 1/2 teasoons vanilla extract, divided

20 gingersnap cookies, coarsly crushed

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.

Makes 8

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: