Recipes > Pumpkin Parfaits with Spicy Ginger Cookie Crumble
Pumpkin Parfaits with Spicy Ginger Cookie Crumble

Pumpkin Parfaits with Spicy Ginger Cookie Crumble


  • Serves: 6-8

  • Difficulty: Easy

Recipe created by Camille Arcese @camicooks

Directions

  1. 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.
  2. In another bowl with the same electric mixer/whisk setup, whip mascarpone and powdered sugar a minute or two until light and fluffy.
  3. Working in 2 or 3 additions, fold whipped cream into mascarpone using a rubber spatula.
  4. 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.
  5. 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.

Ingredients

  • 1 box Farm Boy™ Sweet & Spicy Ginger Cookies (300 g) broken up to create chunks and bits
  • 1 cup whipping cream
  • 250g mascarpone cheese
  • 4 Tbsp powdered sugar
  • 3 Tbsp Farm Boy™ Pumpkin Butter (250 ml)
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