Pumpkin-Pie Parfaits

Ingredients

• 2.5 teaspoons bourbon 
• 0.5 cup pumpkin pure canned
• 0.8 cup confectioners' sugar 
• 13  graham crackers 
• 2 cups heavy cream cold
• 1 pinch nutmeg freshly grated
• 1 tablespoon butter unsalted melted
• 0.5 cup chocolate chips white

Equipment

• food processor
• bowl
• frying pan
• blender
• ziploc bags
• microwave

Directions

1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan.
2. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter.
3. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
4. Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
5. Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway.
6. Add to the pumpkin mixture and process until combined.
7. Transfer to a large bowl.
8. Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
9. Beat the remaining 1/2 cup cream with a mixer until foamy.
10. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
11. Photograph by Andrew Mccaul