Pumpkin Parfaits

Yields 4 (12-ounce) parfaits 

2 cups pumpkin pie filling (recipe follows)

2 cups crumbled ginger snaps (see recipe: Ginger Snaps under Cookies) 

2 cups fresh whipped cream (recipe follows) 

Toasted pumpkin seeds (pepitas) (for garnish)

4 cinnamon sticks (for garnish)

 

Pumpkin Pie Filling

2 cups unsweetened pure pumpkin puree

¾ cup granulated sugar

½ cup brown sugar

2 eggs (beaten)

1 cup evaporated milk 

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

 

Fresh Whipped Cream:

1 cup heavy cream

2 tablespoons confectioners’ sugar (sifted)

1 teaspoon pure vanilla extract

 

1. Preheat oven to 325° F.
2. To prepare pumpkin pie filling, combine pumpkin puree, both sugars, eggs, evaporated milk, vanilla extract, spices, and salt in a bowl. Blend until smooth. Pour filling into a greased 9-inch pie pan (without pie shell). Place pie pan in center of middle oven rack. Bake at 325° F for approximately 50-60 minutes. Remove and place pan on a wire rack and allow filling to cool completely.
3. To prepare fresh whipped cream, in a chilled bowl placed over ice, whip heavy cream with an electric mixer until slightly thickened. Gradually whisk in confectioners’ sugar and vanilla extract. Beat until thick and fluffy. 
4. Fill bottom of each parfait glass with ¼ cup pumpkin pie filling. Add ¼ cup ginger snap crumbs, and top with ¼ cup whipped cream. Repeat layers. (Note: Continue layering, depending on height of parfait glasses, ending with whipped cream on top). 
5. If desired, garnish each parfait with toasted pumpkin seeds (pepitas) and a cinnamon stick. Serve immediately with long-handled spoons.