Pumpkin Parfait

It’s pumpkin week on BS’ In The Kitchen! Not really, but I will also be posting some pumpkin pancakes, so let’s just pretend okay??? Okay!

While perusing a Food Network magazine I came across this delicious looking recipe by Chef Danielle Larosa and while I don’t do much for desserts type foods (that seems to be Carlene’s territory), this I had to try!

Pumpkin Parfaits

  • 13 gingersnaps, chocolate wafers or graham crackers
  • 1 tsbp unsalted butter, melted
  • ¾ cup plus 1 tablespoon confectioners’ (icing) sugar
  • ½ cup canned pumpkin
  • 2½ tsp bourbon
  • ½ cup white chocolate chips
  • 2 cups whipping cream
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Pinch of nutmeg

You can view the preparation directly over at the Food Network website, just click here.

This was an awesome new way to enjoy pumpkin and since it’s so easy, you definitely need to try it! It is a fairly rich dessert so if you want to take it a little easier on the waistline, or you are serving a large group, you can serve mini parfaits in shot glasses. That way your guests can have that traditional pumpkin pie and still have room to try something new!

The shot glass is kind of hidden in this one!

Since us Canadians have already enjoyed our thanksgiving dinner, I encourage all our U.S. viewers to give this a go! (Heck who cares about thanksgiving, it’s so good try it whenever!).

Enjoy!

Bob

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