PUMPKIN PARFAITS

PUMPKIN PARFAITS image

Yield 8

Number Of Ingredients 13

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

Steps:

* 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. Cooks' notes: Parfaits can be made 1 day ahead and chilled.