Spiced Pumpkin Parfaits
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I have two last minute recipes for your Thanksgiving dessert spread. Today I have these spiced pumpkin parfaits are tangy and spicy. The whipped cream has a bit of greek yogurt making it slightly tart. Then there’s the pumpkin filling that’s loaded with spice and booze!
I’m such a ginger fanatic. Between the gingersnaps and the crystallized ginger on top, I’m in heaven. It can have a hint of heat which I’m all for, but it is balanced out with the whipped cream. Maybe a month and a half ago, I made a ginger simple syrup. I then slurped up the simple syrup before I could make anything out of it. It was so spicy and amazing. The only thing that drives me crazy are the strings on the root when you grate it.
I also made a pumpkin pie cheesecake that I can’t wait to post tomorrow. I still need to get photos shot, edited and the post wrote. Sounds like a full day of work for tomorrow!
Did I mention I found this recipe out of the new book I bought, food with friends by Leela Cyd. I really like the book. It has some unique ingredients. Some I even had to look up to find out what they were. Like this recipe calls for Cointreau. I didn’t have and couldn’t find it, so I went went triple sec. Triple sec did the job nicely too.
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Spiced Pumpkin Parfaits
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Ingredients
Custard
- 2 tsp . unflavored gelatin, 1 pkg
- 1/4 cup triple sec
- 15 oz. can pumpkin puree, 15 oz. can
- 1/2 cup heavy cream
- 1/2 cup + 2 T. granulated sugar, divided
- 3 large egg yolks
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. fine sea salt
- 4 pasteurized egg whites
Whipped Cream
- 1 cup heavy cream
- 1/3 cup Greek yogurt
- 2 T. powdered sugar
- pinch of sea salt
- 2 cups gingersnaps, crushed
- 2 T. finely chopped candied ginger
Instructions
- Add the gelatin and triple sec into a small bowl. Whisk to combine.
- Place the small bowl into a bowl of warm water for about 2 minutes until the gelatin is dissolved.
- Leave the gelatin in the warm water and continue to work on the custard.
- In a medium saucepan, add in the pumpkin, heavy cream, 1/2 cup granulated sugar, egg yolks, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until incorporated.
- Using a wooden spoon, stir the mixture over medium heat for 10 minutes.
- Remove from the heat and pour into a bowl.
- Add the gelatin mixture into the bowl of pumpkin. Whisk until combined.
- Cover with plastic wrap and place in the fridge to chill until completely cooled.
- Once the pumpkin custard is cooled, add the egg whites into a clean bowl. Beat the egg whites on high until soft peaks form.
- Add in 2 tablespoons of granulated sugar and continue to beat on high until stiff peaks form.
- Fold one-third of the egg whites into the pumpkin custard to lighten it up.
- Add in the next one-third and carefully fold it in.
- Add the last third of the egg whites and carefully fold it until smooth.
Whipped Cream
- In a bowl, add in the heavy cream, Greek yogurt, powdered sugar, and salt. Whip until stiff peaks form.
Assemble
- In five dishes, add layers of gingersnaps, pumpkin custard, and whipped cream. Repeat a second layer. Top with crumbs and chopped candied ginger.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
