Ashley Kay

May 24, 2018

Pumpkin Gingersnap Parfaits

Mrs. Kay


1 15-ounce can Pure Pumpkin

4 ounces Cream Cheese, softened

2 Tbsp Brown Sugar

1 tsp Cinnamon

1/8 tsp Ginger

1/8 tsp Nutmeg

1 cup Heavy Cream

2 Tbsp Sugar

12 Gingersnap Cookies



  1. Crush eight of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.
  2. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.

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