Pumpkin Parfait

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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!

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

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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!

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The shot glass is kind of hidden in this one!

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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!).

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