Pumpkin Pie Parfaits with Gingersnap Crumbles

Ingredients

• 1 package cook and serve vanilla pudding
• 2 cups milk
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 cups heavy whipping cream
• 2 tablespoons granulated sugar
• 1 batch gingersnap crumbles (recipe follows)

Directions

1. Using the milk, prepare pudding according to package directions. Chill until thickened. When chilled, mix in pumpkin and pumpkin pie spice. If you haven’t already made the Gingersnap Crumbles, you can do it now.
2. Whip cream with sugar to stiff peaks. Chill until ready to assemble parfaits.
3. To assemble, sprinkle about 2 tablespoons of gingersnap crumble into the bottom of 6-8 wine goblets, glasses or jars. Spoon a few tablespoons of the pumpkin mixture on top, and add a layer of whipped cream. Repeat, beginning with the crumble and ending with whipped cream until you have reached the top of the container. Sprinkle the top with a few more gingersnap crumbles.
4. Chill until ready to serve.

Serves 6-8, depending on how big your glasses are.

Gingersnap Crumble

Ingredients

• 12 gingersnap cookies
• 1/2 cup chopped pecans or walnuts
• 3 tablespoons dark brown sugar
• 3 tablespoons butter, melted

Directions

1. Preheat oven to 350 F.
2. Put the gingersnaps in a zip lock bag, seal and pound into large crumbs. You should have about 1 cup of crumbs.
3. Add the nuts, brown sugar and melted butter to the bag, seal and mix well.
4. Pour mixture onto a baking sheet and bake for 10 minutes. Remove from the oven and let cool. Break apart any big clumps. The crumble can be slipped into the oven with other dishes, or made a day in advance and stored in an airtight container.

Any leftover crumble can be used to top ice cream, mixed into yogurt or as a garnish for other desserts.