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Pumpkin Parfait

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Makes 8 to 10 Servings 1x

Time 20 - 25 Minutes + Freezing Time

Units Scale

Ingredients

  • About 1 pound canned pureed pumpkin (one 15-ounce can, and not “pumpkin pie filling”)
  • 2 1/4 cups heavy cream
  • 3/4 cup milk
  • 3/4 cup plus 2 tablespoons sugar
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons rum (or 1 teaspoon vanilla)
  • 12 whole graham cracker sheets (about 6 ounces, or use 1/2 cups crumbs)
  • 1/2 cup maple syrup

Instructions

  1. Get a 8- or 9-inch square pan handy. Put the pumpkin and 3/4 cup of the cream in a large bowl. Add the milk, 3/4 cup sugar, spices, and rum (or vanilla). Whisk to combine and pour the mixture into the prepared pan. Wrap the whole pan in plastic, and freeze it for at least 4 hours; it can keep for as long as 2 days.
  2. Remove the pumpkin mixture from the freezer about 20 minutes before serving.
  3. If you’re using whole graham crackers, break them into a food processor and pulse a few times until they’re ground to coarse crumbs. Put them (or already ground crumbs) in a medium bowl, drizzle with the maple syrup and toss to combine. Keep handy for assembling the parfaits.
  4. Whip the remaining 1 1/2 cups cream with the 2 tablespoons sugar. Refrigerate while completing the dessert.
  5. Cut the frozen pumpkin mixture into small cubes and, a few at a time, puree them in a food processor until they are smooth. In small parfait or wine glasses, alternate layers of pumpkin mixture, whipped cream, and crumbs. Repeat, dividing the portions as evenly as you can, ending with the whipped cream and crumbs. (Or build the layers into one 8-cup glass serving bowl.) Serve right away.

— Recipe adapted from the New York Times: The Minimalist: Give Thanks in Three Hours from Scratch