Gingersnap Pumpkin Whip Parfait
Ingredients
- 2 ½ cups milk
- ½ cup pure maple syrup
- ⅓ cup cornstarch
- 2 eggs
- 1 15oz can pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 1 box gingersnap cookies coarsely crushed
- Ice cubes
- Cinnamon
Instructions
- In a medium saucepan whisk together milk, maple syrup and cornstarch. Cook over medium heat until thickened and slightly bubbly, stirring constantly . Remove from heat.
- In a large bowl lightly whisk eggs. Gradually add warm milk mixture to eggs, whisking constantly. Return mixture to saucepan and cook for 3 minutes until thickened, stirring constantly. Remove from heat. Fold in pumpkin , pumpkin pie spice and salt.
- Put equal parts water and ice cubes in a large bowl. Place saucepan in the ice bowl and stir constantly until mixture is cool to the touch.
- In a chilled bowl beat cream and 1 tablespoon vanilla extract until soft peaks form. Place a small amount to another bowl for the topping. Fold pumpkin mixture into rest whipped cream.
- Layer pumpkin whipped topping and crushed gingersnap cookies alternately in small mason jars. Add additional whipped cream on top and sprinkle with cinnamon. Serve immediately.
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