Ingredients:

  • 1 1/2 cups (approximately 180g) gingersnap cookies, finely crushed
  • 1/2 cup (approximately 55g) pecan halves, finely chopped
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 (15-ounce / 425g) can pumpkin puree
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (approximately 200g) powdered sugar, sifted
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 1/4 cup (approximately 50g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Combine crushed gingersnaps, chopped pecans, and melted butter in a bowl. Press firmly into the bottom of 9x13 inch baking dish or divide into individual parfait glasses. Chill for 30 minutes.
  2. In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Beat until well combined. Stir in pumpkin puree until smooth.
  3. In a separate chilled bowl, beat heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Continue beating until stiff peaks form.
  4. Layer the gingersnap crust, pumpkin filling, and whipped topping in individual glasses. Repeat layers as desired or creating a single dish spread the pumpkin mixture over the crust then top with the whip topping.
  5. Cover and refrigerate the parfaits for at least 1 hour. Garnish with extra gingersnap crumbs, chopped pecans, or cinnamon before serving.