
PUMPKIN PIE PARFAITS



INGREDIENTS
- 1 can organic pumpkin
- 2 cups heavy cream divided
- 2 tablespoons organic Turbinado sugar divided
- 1/4 teaspoon organic ground Saigon cinnamon
- 1/4 teaspoon organic ground ginger
- 1/4 teaspoon organic ground nutmeg
- 1 tablespoon organic unsalted butter
- 5 ounces organic ginger snaps crumbled
- 2 teaspoon organic 100% pure maple syrup
- 1 teaspoon organic pure vanilla extract
DIRECTIONS
In a medium saucepan, stir together pumpkin puree, 1/2 cup heavy cream, 1 tablespoon sugar, cinnamon, ginger and nutmeg. Cook over medium-low heat until thickened, about 10 minutes. Transfer to a bowl and let cool completely.
In a large skillet, melt butter over medium-low heat. Add ginger snaps and maple syrup. Toss to coat and cook 5 minutes. Set aside to cool.
Using a hand mixer on medium speed, whip remaining 1 1/2 cups cream, remaining 1 tablespoon sugar, and vanilla until light and fluffy.
Have ready 4 glass jars or cups. Spread an even layer of the pumpkin mixture in the bottom of each jar. Top with a thin layer of ginger snap crumble, then a layer of whipped cream. Repeat layers, ending with a whipped cream layer. Sprinkle any remaining ginger snap crumble on top.