In a mixing bowl whip cream to stiff peaks using an electric mixer fitted with the whisk attachment or use a whisk and a little elbow grease. Set aside.
In another bowl with the same electric mixer/whisk setup, whip mascarpone and powdered sugar a minute or two until light and fluffy.
Working in 2 or 3 additions, fold whipped cream into mascarpone using a rubber spatula.
Gently fold in the pumpkin butter just until combined. Transfer mixture to a piping bag fitted with a large circular tip, or into a resealable plastic bag with a bit of the corner snipped off – this is the easiest way to fill your parfait cups. But if you don’t have either you can also use 2 spoons and work carefully.
To assemble the parfaits, start with a layer of ginger cookie crumbles in the bottom of each serving dish, then pipe a layer of the pumpkin cream, and continue alternating until filled to the level you choose. Refrigerate 2-4 hours before enjoying, or overnight. NOTE: This is a decadent dessert, so I find smaller servings are best. Also, it’s great as a make-ahead dessert for hosting.
1 boxFarm Boy Sweet & Spicy Ginger Cookies (300 g)broken up to create chunks and bits